Brasato al Barolo - Tender Beef Braised in Red Wine
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- Опубліковано 15 лис 2023
- Today we're making Brasato al Barolo. Actually, we will use a much less expensive wine known as Barbera which will save you quite a bit, but feel free to use Barolo if you like. This is a tender delicious beef dish that is best served over creamy polenta or mashed potatoes.
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
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INGREDIENTS WITH GRAM AMOUNTS
Marinate the beef
1 6-pound (2750g) brisket flat
1 large onion - diced
2 ribs celery - diced
2 large carrots - diced
4 cloves garlic - minced
1 bottle (750ml) dry red wine
2 cups (480g) low-sodium beef broth
1 large cinnamon stick
10 whole juniper berries
3 large bay leaves
10 large sage leaves
5 sprigs rosemary
3 cloves
Sear the beef and braise
2 tablespoons (28g) olive oil
1/4 pound (115g) pancetta diced
2 1/2 tablespoons (25g) Diamond kosher salt or 1 3/4 tablespoons Morton's kosher salt
2 teaspoons (5g) black pepper
1/2 cup (60g) all-purpose flour to dredge only, discard excess
1/2 cup (120g) dry Marsala
2 tablespoons (28g) butter cubed
salt and pepper to taste, for final sauce
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You can use a chuck roast instead of brisket which can be served as chunks or shredded. A brisket will yield nice slices. Even though this dish is traditionally made with Barolo, we recommend you opt for a less expensive dry red wine unless you are Mr. or Mrs. Moneybags😂. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. If you love honest and unpretentious food talk with a bit of sarcasm be sure to check out our podcast: www.youtube.com/@sipandfeastpodcast
I've been cooking for decades and only just seen the clean spoon to measure the sauce reduction trick. We live and learn. Thank you.
If you're going to leave Italy for the wine, I'd suggest Côtes du Rhône. It's excellent for cooking, lots of fruity flavors without the oakiness and tannins that dominate a lot of reds, especially after reducing. It's a red blend with balanced flavors. There are many red Côtes du Rhône brands available in the ten to twenty dollar range.
Definitely don't skip the overnight thing before serving. The congealed fat is easy to remove. You can use the fat for roast potatoes. The meat is a lot easier to slice neatly when it's cold. You can slice it and reheat with a bit of the broth to keep it moist. The meat will even stay together better. Cooling it helps to set the gelatin in the meat so it is less likely to break apart even when reheated. Fresh vegetables for serving with the aromatics blended well is great.
This method is also great for St. Paddy's day corned beef.
Do you cover the history of this dish in your podcast? I'm curious to know why such an expensive wine would be used, unless it was going bad/off.
I appreciate how you always look out for the budget! Thank you. That goes a long way with me. I can’t afford to be a food snob!!!!!
If you can’t afford a handheld blender, use a regular blender.
He does make suggestions about what wines you can use or not use. Stop busting his chops.
Make his recipe’s the way you like or don’t.
He’s great! And! I love his recipe’s.
It's def not a recipe for people that don't have the extra coin to spend. They should be smart enough to know this level of decadence cost more than their usual spam singles and powdered egg sammiches
You need to stop busting other people’s chops and allow them their opinion. You be you. They are entitled to express their opinion too. I didn’t see anything that was snide or overly critical. Relax!
@@jeanniebrooks If they are entitled to express their opinions criticizing someone then that leaves them open to criticism. They are allowed their opinion, and we are allowed our opinion on their opinion.
For sure, this channel takes pains to use ingredients that anyone can use or suggests alternatives that are more accessible. People need to quit spending so much on processed junk and buy better quality, less expensive stuff. And we have great channels like this that help even the beginner become more confident with cooking
@@jeanniebrookshe almost always suggests alternatives that in my experience, work very well as a substitute. People's budgets are their own business but I think everyone could stand to be more informed on how to swap ingredients out for their less spendy versions
This recipe far exceeded my expectations, it was outstanding! I had a 9 lb brisket in the freezer and used that with no issues. I also found an inexpensive Barolo at Costco, around $20. I only marinated for about 12 hours, but the brisket and the sauce were out of this world good. The 9 lb brisket only took 4 hours in the oven. I also made the creamy polenta to go along with the dish. Our brains fell out on the floor it was so good. Thanks again for a great recipe.
Nebbiolo, which is the grape that goes into Barolo & Barbaresco, can be found throughout the general region of the Langhe ( the bigger region that includes both of the killer B's) Nebbiolo della Langhe is a whole lot cheaper than the B's. You can also find some Nebbiolo from the region of Valtellina. The biggest producer there is Nino Negri. They have great wines at many price points. I hope this helps you be "traditional" without breaking the bank.
Great tip. Thanks.
You are unbelievable, I love your personality, your several humor, and your love for your family, and your recipes are unbelievable…. I can’t thank you enough.
You have made my cooking so simple. Your approach cuts through a lot of the bs. Looks fantastic. Thank you
I have posted before and I will say again. This guy can cook and he knows what he is talking about ! This is better then restaurant quality 👌 ❤ home made with love. Keep that grateful work! I wacht your videos with 🙏... regards from Amsterdam. HOLLAND 🇳🇱.
Love the recipes you share! Love your no fuss manner & all the options/variations you provide & that it's a family affair. Hope you and your channel continue to grow by leaps and bounds!🇨🇦❤🇺🇸
Great recipe! I love all the attention to detail so we know all the tricks to make it come out perfectly!
You always do lovely meals that are very family style but elevated and made with good techniques and quality ingredients.
My husband would absolutely adore this, and I’ve always been nervous about trying to do a brisket. You’ve made it look super easy! Time-consuming, no doubt, but not all at once. I’m gonna give it a whirl. Thank you!
Thank you for saying what I have been saying for years, you don't need to use an expensive wine for cooking. You drink the good stuff, use cask wine for cooking, otherwise you are wasting your hard earned cash. Looks great, I'll make this recipe on the weekend!
Picked up that cordless blender after seeing you use it the first time. Works great !! Going to make this over the weekend !
Looks great! A nice change from holiday poultry!
Love your directions. So simple
Thanks. Love you. Who could afford two bottles of wine just for one delicious dinner I’ll drink one and put one in the pan. Lol God bless and happy Thanksgiving.
Just in time. I now know what I'm making for thanksgiving!!! Thank you.
Love your videos, always enjoy looking at the food you've prepared
That looks SO good ! Love watching your channel. You make everything look so easy to do.
Always spectacular - thank you guys
Thank you so much for sharing this video and it's nothing like good tasting food ❤!
Who else is already thinking about leftovers? You have to tell us about the sandwiches ... another great recipe, Mr. Jim & Ms. Tara!
Definitely going to try this. Looks delicious and great tips for preparing ahead of time. I also like texture in my sauce and will take Tara’s advice. Happy Thanksgiving.
I really appreciate all your videos!
We tested this last weekend with a small brisket chunk and it was absolutely delicious! We are hosting Christmas dinner this year and my family is going to love this! We wanted to do something different. I love that we can make this the day before and have it ready to heat up. I really love your videos…all your tips and different options for ingredients and techniques are so helpful! Happy Holidays!
I love the paper towel trick, it’s very useful
I shouldn't watch these right before going to bed. LOL Looks very good. Gonna make this and the Polenta. I've never had that. Looks good also.
You guys are the best. Love from NJ
Nice vid. Definitely a labor of love to make this. looks delicious.
My new favorite cooking show. I genuinely feel like I could make these dishes that otherwise would feel intimidating.
i've just found you on youtube and your brilliant at explaining your steps as you go, i have saved the four recipes i've watched so far and im going to try all four, cheers, im subscribing and looking forward to watch more recipes.
Thanks and welcome to the channel!
Love the channel thanks for getting me cooking again 👍
Definitely a holiday dish
Now that’s a masterpiece. Good job. I’m going to try this.
I have some Brisket in the freezer! Guess what’s for dinner!❤
My family has made a similar recipe with chuck for Christmas. Recipes like this are great for the holidays. They take time, but really aren't a lot of work so you're able to spend more time with guests.
Texas boy here, I know how to do brisket. Need to try this.
Delicious. I'll take it either with or without texture. YUM!
i was wondering why this was randomly uploaded on tuesday for a bit lol. aaaanyway...looks delicious.
My lord this looks amazing
So the -½ was about the authentic recipe. That's totally fair. I 100% agree with Tara. This looks fantastic. Love brisket.
If you want to keep it less curly through the sear, score the fat cap with a 1-1.5" grid about halfway through the fat and trim up the edges of the roast to get rid of any fat and connective tissues right on the edges.
I'm really enjoying watching your channel grow. You post a lot of solid recipes and you are personally engaging. One quick note: you apologize just a bit too much! If someone chews on you in the comments for using wine, or too much garlic, or whatever, let that slide. Lots of people on the Internet with nothing better to do than try to get under other peoples' skin.
Every serious person who watches your channel knows to adjust spices and flavorings up or down based on personal preference. YOU just keep showing us the recipes you learned growing up. We can either then adapt those for our own preferences - or! - we can make them as you suggest, and - OH MY GOD! - try something...NEW!
(In other words, people tend to be silly, so best to ignore them. Keep doing you. It's working.)
“Brasato al Barolo“…..for a particular and very special evening, for a very special dinner !
A lot of traditional concepts in this dish. I’ve made it with short ribs but never with brisket. Thank you for the idea.
You two are great 😀
I made this for my family at the weekend and they think it’s fantastic.😊
Almost all my cookware is Le Creuset and I absolutely love it :) ... The Masala wine reminds me of Saltimbocca a la Romana... gotta make that again soon
Nice video guys, this looks super yummy. I'm guessing you could do this technique with any cut of meat and it won't be officially the same thing, but it would taste good.
This is too good. Criminally under-viewed. I mean, are we gatekeeping at this point? 😂
😋👏Thank u!💕
This looks delicious
Looks fab…feeling I like I need to give it a go…
Like Martha pot roast, you can easily cook some cleaned root veggies in the sauce after it's blended.
This is next on my list
That’s a must try..
Thank you
Great timing. I'm doing Hazan's Stracotto al Barolo this Sunday.
Stracatto is great. I am saving that recipe for our upcoming cookbook.
I improved on the great Marcella's recipe. What! Well, she cooked veggies separately. Then after lifting out the roast she strained the remains and then defatted the results and then made a sauce. Superb but wasteful. I, at the half way mark turn over the roast and add whole mushrooms, boiling onions, carrot chunks and red potato chunks. When the beef is done, I lift out the roast and all the veggies. Then I carefully skim off the fat as much as practical. Then bingo....immersion blender. and the sauce is awesome. Adjust the S&P then serve. One pot, killer veggies and rooms and no waste of all those root veggy dice.d goodness. Love your vids The kid is a hard judge. LOL @@SipandFeast
Loved the video. I just use bread for the fat and have myself some fried bread as a cooks treat.
YUM!
I just discovered your channel!! I'm wondering if you can show us some vegetarian / vegan recipes? I would really appreciate it!!!! Thank you and bon appetit 🤤❤️
Hey! Love your videos as usual, but can you recommend some non-alcohol alternatives for the wine? Can't have it.
This looks amazing although not cheap. I don't even have a vessel large enough to cook that brisket in.
that 190 after only two hours is called by the smoker world; the stall.
When I braise beef I like to add canned tomatoes foursome flavor. I use port wine too for some sweetness.
Me, a Texan watching this brisket journey with confusion
Anytime I’ve had this it was with pappardelle , perhaps I was just eating with same family
Where’s The Star of this Dog and Pony Show? James! 🥴🥰
Great channel- great dish! I seared mine in bacon fat🤪 my German roots took over for a second lol 😂
What happened to the butternut squash soup recipe video? : )
Would this cook well in an open top magnalite (or similar knock off) pot?
If you want to make day before serving, how would you heat up the brisket without drying it out? Put gravy on it in the oven? I am thinking about it for Christmas dinner but doing before would decrease anxiety! Thank you!
Yes the whole sliced brisket and sauce tighlty covered with foil in the oven at 300f until hot will be perfect. We actually just had this the other night which was a month after filming. I just wrapped it tightly and stored it in the freezer.
Thanks
Thank you!
I gotta get me some of that catering grade foil. Honestly, it sounds like construction material!
Diamond Crystal is the best Kosher salt. Morton’s might as well be road salt the crystals are so huge and hard.
I think I’d have to make this without marinating the brisket. No way I could fit that pan in my packed fridge 😂
Could you use a London Broil for this recipe?
Your shirt matches your furniture. 👍🏼
Hi! i'm wondering if you could suggest any non pork alternatives to the pancetta? this recipe looks great!
You can just use olive oil.
Is Diamond Kosher salt less sodium than Morton’s? I’ve never used it but understand you can use more Diamond without making it too salty?
If you got the equipment and time for it, rather than searing the brisket, smoke it for an hour or two before combining everything in the pan and putting that in the oven. The flavor the smoke ring adds will be phenomenal.
I made something very similar in a Jewish style a few months ago, it was a huge hit with my family
In the UK restaurant quality normally implies cheap food cooked quickly for maximum profit.....you're paying for ambience and not having to wash up 🤣
If you want real quality food you do it yourself at home.....at least the older generation do 👍
Pat on the back for that recipe but agree with the texture comment....just lacked a side of green beans or some shrooms
Do Osso Bucco! Along with Milanese Rice.
Osso Bucco is made with veal shank and it’s not readily available. Jim could probably get it where he lives, but not the wider audience.
perfect timing, my smoker is broken
When he says "Barolo", it seems like he's gargling with Listerine hahaha
I live in Idaho. Will Keystone work?
I’m not a fan of sweet Marsala but adore the dry. For braised meat that has carrots in it, the carrots are sweet enough to balance the flavors. I’ve had other dishes with so many carrots diced in there that it rendered the whole dish so much that it hard to eat. Unfortunately, it always seems to be when I go out on a date with someone that I’ve recently started dating. I’m getting good at praising the dish pretty good in front of the date. Hahaha
Hated cooked carrots as a child. Made to sit in the basement with a mouthful of them,(yay abusive parents) never swallowed them mutherfuckers though. Carrots ruin any dish they cook in.
Raw carrots I can eat.
RINGO sez...✌️❤️
We should all love our critics. For better or worst.
Twoooooo bottles of wine haiyahhhhhhhhhhhhhh
This looks great. My problem is whenever I make any kind of beef dish I have to eat it all myself, my wife will only eat filet because she thinks anything else is too chewy, no matter how long I braise or crockpot something
divorce is still an option 😂
This sounds like a great problem to have, more good food for you!
My very anecdotal experience watching lots of UA-cam channels. (ATK says the difference between Diamond Crystal and Morton's is an additive Morton's adds to prevent caking.) BBQ people prefer Diamond Crystal by a wide margin. The Chef crowd leans Morton. I went to Diamond Crystal route because well, an additive was something I didn't want to think about and BBQ sounded fun. But learn your crystal size is the take away.
You can also skim the fat by using a metal ladle filled with ice. The fat will instantly stick to the ladle and the broth will stay in the pan.
Just use the towel
Juniper berries. I looked them up. They're pricey. Can I leave out? Is there a cheaper substitute?
how about one of those economy ernest & j glass-JUGS of dry-red wine? get that wine-volume without breaking the bank!
Texas is the brisket capitol of the world. So it is only natural that I will want to add another brilliantly crafted recipe in order to utilize this cut of meat. Yee Haw for a real beefy bake!
Diamond Crystal kosher salt is light years better than Mortans and most chefs would tell you that. The way it's made is very unique and you can use more of it, with actually have less sodium. I don't cook with anything else.
There’s been a weird shortage of kosher salt in my area lately. A food service supplier got in some Diamond kosher this week, but I haven’t seen any Morton’s kosher on the shelf for at least a month.
@@CantankerousDave Morton's has constantly had issues with capacity. Full disclosure, I used to work for Cargill, who makes Diamond Crystal, and we took share often due to Morton's issues. In the food service, culinary side, Diamond Crystal dominates Morton. Morton's has more shelf presence.
Where is the printed recipe?
Buouoloh😂😂
ABSOLUTELY DELICIOUS. I AGREE ABOUT THE VEG. SEEMS IT NEEDS MORE CHUNKS 😊😊😊😊😊😊