Piedmontese Beef Brasato
by Russ Langstadt, Chef, Wine Country Cooking Studio, Dundee, Oregon
This is a classic Italian braised beef dish perfect for a Sunday supper or as leftovers on a slice of crusty bread for tomorrow’s lunch.
- 1 tablespoon olive oil
- 8 ounces bacon, diced
- 2½ pounds Certified Piedmontese boneless beef short ribs, cut into 2- to 3-inch pieces
- Salt and pepper
- 2 large white onions, diced large
- ¼ cup minced garlic
- ¼ cup tomato paste
- ¼ cup all-purpose flour
- 1 bottle Barolo wine or other bold Italian red wine
- 2½ cups high-quality beef stock
- 1 pound carrots, cut into 1-inch pieces
- 1 tablespoon fresh rosemary, minced
- 2 ounces butter
- 1 pound cremini mushrooms, quartered
- 1 pound pearl onions
Preheat the oven to 300°F.
Heat the olive oil in a large Dutch oven over medium heat. Add the bacon and cook until the bacon is lightly browned. Remove the bacon and reserve, leaving the bacon fat behind.
Season the beef with salt and pepper. Increase the heat to high, add the beef to the pan (in batches if necessary), and let it sear, turning occasionally to brown all sides. Remove the seared meat and cook the remaining beef using the same method. Remove the beef from the pan and set aside.
Add the onions and garlic to the pan and cook for 5 minutes, or until the onions are translucent. Add the tomato paste and cook for an additional 5 minutes. Add the flour and stir well to combine. Add the wine, whisking continuously to prevent lumps. Add the beef broth, continuing to whisk.
Add the bacon, beef, carrots, and rosemary to the pot and increase the heat to high. Bring the braise to a boil, then reduce to simmer.
Cover the pot and transfer to the preheated oven. Braise for 2 to 3 hours, or until the meat is extremely tender. Add water or beef stock if the liquid level reduces too far.