Brasato al Barolo (Beef Braised in Red Wine)

[curious1]

I made this Monday night and served last night. It was sooo delicious! It was hard to wait to eat it as it smelled so good while it was in the oven. One of the best pot roasts I've ever made. Note it has excellent reviews from others also.http://www.epicurious.com/recipes/food/views/beef-braised-in-red-wine-236986

 

[karennoca]

I made a very similar dish,, and I must agree with you. That braising in the red wine

pancetta mixture is excellent. This recipe goes back to 2006 America's Test Kitchen....the addition of the Hatch Chilis was my riff...just because I have them in my freezer.
The Barolo wine is excellent with it but can be very expensive. I got a reasonable bottle at Trader Joe's

http://whatscookingamerica.net/KarenCalanchini/Beef_BaroloWine.htm

 

[curious1]

The CI recipe is the other I have and I had a hard time making up my mind which to use. The barolo

has been with us for 7 years, it was a sign up bonus from an Italian wine club and is a double bottle. Since it's not been stored at optimum temperatures we tasted before proceeding with the recipe.

 

[angak1]

both of these recipes sound wonderful. Caprial Pence had something similar, served over polenta and

it is one of my favorite "company" dishes. It's such a nice surprise to find that creamy polenta beneath the rich sauce and meat.

 

[Marg CDN]

I agree, and you described it so perfectly. Polenta is a perfect accompaniamento esp with a barolo

 

[curious1]

Thanks to you both for the polenta mention . You are so right on it being rich. I made garlic

mashed potatoes and thought it was a bit much. Polenta would be perfect, will have to get some.