Beef braised in Barolo from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on September 27, 2020

    A great pot roast-style dish with very tender beef and a thick, flavorful sauce. The tomatoes and large amount of wine added a tart edge to the sauce which differed from some other braised beef dishes I've made where earthier flavors (e.g., mushrooms) dominated. Delicious with egg noodles. Actually, I thought the sauce was a bit too tart once first reduced, but it adjusted well with some honey and soy sauce. It also mellowed further during storage overnight. I used a tart Cabernet Sauvignon instead of Barolo which might explain the tartness! Butcher was out of chuck eye roast, but since we were eating the dish with pasta, we didn't care so much about getting coherent meat slices, so regular chuck roast worked fine. I cut it into chunks for trimming and didn't bother to tie it back together in roast form. [Cross-post Cook's Ill. Magazine/ Cook's Ill. 2005 Annual Edition/ Cook's Ill. Cookbook/ Leite's Culinaria website]

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