| Prep: 20 mins | Cook: 2 hrs 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 27g | 10g | 8g |
| sugars | fibre | protein | salt |
| 4g | 2g | 32g | 1g |
Why I Love Italian Carne al Barolo
Bringing Family Traditions to Modern Tables
When I first came across the recipe for Carne al Barolo, it instantly resonated with me. This Italian classic, steeped in tradition and rich flavors, immediately brought back memories of hearty meals around my grandparents’ dining table. The combination of tender beef roast, aromatic vegetables, and a hearty red wine sauce takes me straight back to those nostalgic Sunday dinners, where every bite was a celebration of family and heritage.
A Cooking Journey Through Italy
Carne al Barolo is an iconic dish from the Piedmont region of Italy, where Barolo wine hails from. This dish is somewhat similar to the more widely known Beef Bourguignon from France, but with a distinct Italian flair and depth that only a good Barolo can impart. Just the act of preparing this dish is an experience worth savoring—the slow simmering and melding of flavors evoke a soulful satisfaction unique to Italian comfort food.
The recipe’s roots in Piedmont make it perfect alongside another regional favorite, Risotto al Barolo, turning a simple meal into a sumptuous feast. For a lighter pairing, consider serving it with a crisp Insalata Mista, allowing the richness of the beef to shine while adding a refreshing contrast.
A Nod to Culinary Legends
I owe much of my culinary inspiration to Italian chefs like Antonio Carluccio, whose love for simplicity and robust flavors deeply influenced my approach to cooking. This recipe for Carne al Barolo honors that tradition while making it accessible for modern home cooks. It’s a beautiful way to elevate a simple beef roast into something truly magical with just a few thoughtfully selected ingredients.
Another reason I adore this recipe is its versatility. While Barolo wine is ideal, you can easily adapt this dish with any high-quality red wine you have on hand, making it as approachable as it is elegant. Also, the leftovers are simply heaven—just reheat and rediscover the complex flavors, perhaps even enhanced after a day’s rest.
Cooking, for me, has always been about more than just food; it’s about bringing people together and celebrating our shared history and culture. Carne al Barolo does exactly that, blending time-honored techniques with contemporary sensibilities, making it a dish I am proud to pass on to you.
What You’ll Need
- 3 pounds beef roast (preferably chuck or similar cut)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 3 cups Barolo wine (or another good quality red wine)
- 1 cup beef broth
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper, to taste
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Method
Step One
Pat the beef roast dry with paper towels and season it generously with salt and freshly ground black pepper on all sides.
Step Two
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef roast and sear it on all sides until it’s deeply browned. This should take about 10 minutes. Remove the beef from the pot and set it aside.
Step Three
In the same pot, add the chopped onion, carrots, celery, and a pinch of salt. Sauté the vegetables until they are soft and starting to brown, about 8-10 minutes. Add the minced garlic and sauté for another minute until fragrant.
Step Four
Stir in the tomato paste and cook for an additional 2-3 minutes, allowing it to darken slightly.
Step Five
Pour in the Barolo wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to come to a boil and reduce by half, about 5-7 minutes.
Step Six
Add the beef broth, bay leaves, rosemary, and thyme to the pot. Return the beef roast to the pot, along with any accumulated juices.
Step Seven
Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Cook for 2.5 to 3 hours, or until the beef is tender and easily shredded with a fork.
Step Eight
Once the beef is tender, remove it from the pot and set aside. Discard the bay leaves and herb sprigs. If desired, use an immersion blender to purée the sauce until smooth, or leave it as is for a more rustic texture.
Step Nine
Slice or shred the beef and return it to the pot, coating it in the rich sauce. Adjust seasoning with more salt and pepper, if needed.
Step Ten
Serve the Carne al Barolo hot, accompanied by mashed potatoes, polenta, or crusty bread to soak up the delicious sauce. Enjoy!
