This Brasato al Barolo recipe combines two of Piedmont’s most famous ingredients – beef and Barolo wine. Cooked until meltingly tender and served atop a bed of creamy polenta, it’s the perfect dish to serve up on a chilly winter night.

Serves 6

greatitalianchefs.com

INGREDIENTS
olive oil
26oz beef roast
1 onion, diced
1 celery stick, diced
1 carrot , peeled and diced
2 garlic cloves
1 sprig of thyme
1 sprig of rosemary
1 bay leaf
1 tbsp of tomato purée
750ml of Barolo wine or other full-bodied red wine
salt
pepper
8oz of polenta/coarse cornmeal
27oz of vegetable stock
1 tablespoon of butter
salt
pepper

INSTRUCTIONS
Heat a glug of olive oil in a heavy-bottomed casserole with a lid – it should be just big enough to hold the beef. Season the beef generously with salt and pepper then add to the pan and brown on all sides

Remove the beef from the casserole and set aside. Add the diced vegetables with the garlic into the same pan and cook until softened

Add the herbs and stir in the tomato puree. Cook for a couple of minutes, stirring to avoid it sticking. Return the beef to the pan

Pour the wine over the beef, bring up to a boil then turn down to a simmer. Cover and simmer for 2 hours. Stir every now and then to check nothing is sticking to the bottom of the pan, and if the wine doesn’t cover the beef, turn over every 30 minutes to prevent any part of it drying out

Remove the beef and set aside in a warm place. Using a hand blender, blitz the stew left in the casserole to create a glossy thick sauce

To cook the polenta, place a saucepan over a medium heat and add the vegetable stock. Once hot, add the polenta and cook for 4-5 minutes, whisking continuously to prevent lumps. Once thickened, stir in the butter and season with salt and pepper

Carve the beef against the grain and lay on the bed of polenta. Pour over the sauce and serve the rest of the sauce on the side.