Barolo is obviously the wine of choice for this stew; however, an inexpensive bottle of it may require some searching. You may substitute a Cabernet Sauvignon or Zinfandel. Don’t use thinly sliced, prepackaged pancetta here; look for pancetta at the deli counter or in an Italian market where it can be sliced 1/4 inch thick to order. If pancetta isn’t available, substitute an equal amount of salt pork (find the meatiest piece possible), cut it into 1/4-inch cubes and boiled in 3 cups water for 2 minutes to remove excess salt.–Editors of Cook’s Illustrated
LC Once Upon A Cold Winter's Night... Note
Once upon a cold winter’s night, the editors of Leite’s Culinaria made this beef braised in Barolo and were too sated to type….
Beef Braised in Barolo
- Quick Glance
- 1 H, 40 M
- 5 H, 10 M
- Serves 6 to 8
IngredientsEmail Grocery List
Recipe Testers Reviews
This is a great beef recipe, not very difficult, and exceptionally delicious. The beef was braised perfectly and fell apart into nice pieces, so slicing wasn’t even needed. The sauce came out perfectly. Be sure to trim some fat off the meat before you start, and you’ll have very little (for me it was nothing) when you de-fat at the end. I suggest serving this with some rice or boiled potatoes. You need a starch to balance the richness of this dish. We thought this was an outstanding recipe and very economical, considering the type of meat you’re using.
This recipe was killer, and I’ll make it over and over. The roast was absolutely wonderful. It was “self shredding”—it just fell apart. It was so moist and, with the braising liquid, extremely delicious. Full-seasoned flavour where present in the sauce: you could taste the pancetta, herbs, vegetables, and wine. It was truly wonderful. We served it with roasted vegetables and asparagus spears with hollandaise. What a wonderful meal on a cold day.
Succulent and packed with flavour, this braised beef dish is an excellent company dish. Our guests very much enjoyed it, as did we. The aromas were fantastic! This is definitely another recipe from LC that I’ll be making again in the future.
I served this beef dish for a group of friends who needed a break from work and grad school. I thought it would be great cool weather meal—of course it warmed up right in time for the dinner. This was easy to pull together. (Except for the beef, I had everything I needed on hand.) The sauce was probably the best part and was great with both the meat and the chive/thyme mashed potatoes I made. I followed the recipe exactly, but using basically the same recipe, and letting it cook even slower, would make it a great meal to throw in the oven before heading to work. Get home, make a salad and mashed potatoes (or polenta), pour a glass of wine, and you have a complete meal.