GialloZafferano's Recipe of the Day: Brasato al Barolo

Brasato al Barolo (Beef stew with Barolo wine), a classic main course from Italy's Piedmont region, brings together beef, Barolo wine, vegetables, herbs, and spices. The meat marinates before cooking slowly until tender, while the cooking juices become a thick sauce to spoon over each slice. Serve it with polenta or mashed potatoes for a comforting meal worthy of a special occasion.

FOR THE BEEF:

• Hanger steak 2.2 lbs (1 kg)
• Tomato paste 1 spoonful
• Butter ½ tbsp (10 g)
• Extra virgin olive oil to taste
• Rosemary to taste
• Salt to taste

FOR THE MARINADE:

• Barolo wine 5 glasses (750 ml)
• Carrots 1
• Celery 1 rib
• Yellow onions 1
• Garlic 1 clove
• Rosemary to taste
• Sage to taste
• Cloves to taste
• Cinnamon sticks to taste
• Ground black pepper to taste

1. Peel and chop the carrot, celery, and onion. Wrap the cinnamon stick and cloves in cheesecloth, and tie the rosemary and sage together into a bouquet garni.
2. Clean the beef and place it in a large bowl with the vegetables, garlic, and whole peppercorns. Add the wrapped spices and bouquet garni, cover with the wine, and seal with plastic wrap. Marinate in the refrigerator for 8-12 hours.
3. Strain and set aside the marinating liquid and vegetables. Pat the meat dry with paper towels.
4. Melt the butter in a pot and add the meat. Salt and sear it on all sides for a total of 4-5 minutes, then remove it from the pot.
5. Add the vegetables to the pot, drizzle with olive oil, and sauté for about 3 minutes. Return the meat to the pot and add the marinating liquid.
6. Add the tomato paste, stir, and cover with a lid. Bring to a boil, then simmer for 2 hours and 20 minutes, turning the meat halfway through.
7. Remove the cooked meat from the pot and discard the spices and herbs. With the heat off, blend the cooking juices with an immersion blender, then raise the heat and reduce the sauce by half, uncovered.
8. Slice the beef into pieces about 0.4 inches thick and arrange on a serving dish. Drizzle with the sauce and garnish with rosemary and a grind of pepper.

When searing the beef, give each side time to brown before moving it so you can build a flavorful crust. If you can't find fresh sage, you can use fresh parsley in the bouquet garni.