Editor's note:The recipe and introductory text below are adapted fromLidia's Italyby Lidia Bastianich. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious'sWine.Dine.Donate program.
Stufato al Barolo
Barolo is the king of Italian reds, a big wine, full of flavors, aromas, and lots of tannins. When you braise a beef shoulder or other big roast in a good Barolo, these elements permeate the meat and create a distinctive and complex sauce. Even if you are thousands of miles away, there's no doubt you will be transported to Piemonte for a few hours while the beef cooks to melting tenderness.
When you actually get to visit Piemonte, be sure to enjoy the region's renowned beef, from the Fassone breed of cattle, which yields lean and yet delicious meat. In addition tostufato al Barolo,Fassone beef served raw in carpaccio or steak tartare will be often on menus. In the fall, when the white truffle is in season, these dishes will be served with shavings oftartufo.This is food that we just can't replicate at home—I hope you get to Piemonte and savor itin situ.
Ingredients
Serves 8 or more
Recommended Equipment
Step 1
Heat the oven, with a rack in the center, to 250°F.
Step 2
Season all surfaces of the roast with 1 teaspoon salt. Pour the olive oil into the big pan, and set over medium-high heat. Lay the roast in, and brown it on each side for a minute or two, without moving, until caramelized all over. Remove to a platter.
Step 3
Still over medium-high heat, drop in the cut vegetables and garlic cloves, toss to coat with oil, and spread out in the pan. Drop in the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, stirring frequently and scraping up the browned meat bits on the pan bottom, just until the vegetables soften, then lower the heat.
Step 4
Push the vegetables to the sides, and return the roast to the pan, laying flat on the bottom. Pour in the three bottles of wine and any meat juices that collected on the platter. The roast should be at least half submerged—add beef stock as needed.
Step 5
Cover the pot, and heat until the wine is steaming but not boiling. Uncover the pan, and place it in the oven. After 30 minutes, rotate the roast so the exposed meat is submerged in the braising liquid. Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until fork-tender. The liquid should not boil&151;if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.
Step 6
After 4 1/2 hours or so, check the beef with a meat thermometer. When its internal temperature reaches 180°F—it should be easily pierced with a fork—take the pan from the oven. Remove the meat to a platter, with intact carrot and celery pieces to serve as a garnish.
Step 7
Skim any fat from the braising juices, heat to a boil, and reduce to a saucy consistency that coats the back of a spoon. Pour through a sieve set over a clean container. Press in the juices from the strained herbs and vegetable pieces. Pour in any juices from the meat platter, and season the sauce to taste with salt and freshly ground black pepper. (If you are not going to serve right away, put the meat and reserved vegetables in the sauce to rest and cool, for a couple of hours or overnight.)
Step 8
To serve, slice the meat crosswise (easier when it is cool). Pour a shallow layer of sauce in a wide skillet, and lay the slices in, overlapping. Heat the sauce to bubbling, spooning it over the beef, so the slices are lightly coated. Lift them with a broad spatula, and slide onto a warm platter, fanned out. Heat the carrots and celery in the sauce too, if you've saved them, and arrange on the platter. Serve, passing more heated sauce at the table.
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Reviews (11)
Back to TopI think the picture for this recipe doesn't attract one to make it! But it a great, flavorful recipe. It's also easy to make and allows some adjustments if you don't have all of the ingredients on hand. The Greeks have Stifado and this is the Italian equivalent. We had a three pound roast, only 3/4 bottle of red wine, no rosemary or mushrooms. But I used Provincial herbs and the other seasonings as listed. We added carrots and potatoes. It was delicious! I will make it again I am sure.
jfawcettweld
Eau Claire,WI
2/24/2016
This is by far the best pot roast I've ever tasted, succulent, flavorful and tender. I used a 7-bone chuck roast, which worked out perfectly. Its compact shape fit tidily in my brazier and I only had to use one bottle of wine for a 5.3 pound roast. Why the recipe called for a boneless roast is unclear; cooking it with the bones in place added extra flavor. I followed the recipe closely, except I covered the brazier in the oven and therefore did not need to flip the meat over and back every half hour. At best such a piece of meat is unwieldly, especially when it's sitting in a bath of hot wine. What were they thinking? At the end of the process, I reduced the sauce a bit, but it only took me five minutes. I think if I had uncovered the pot, as directed, most of the sauce would have cooked off in the oven. Anyhow, this one goes in my recipe box and will be my go-to pot roast from now on.
Anonymous
nowhere in particular
10/20/2011
I was cooking for a smaller group, so I halved the meat and liquid but used the full amount of seasoning and herbs. The sauce and vegetables were amazing, but the meat was a bit dry. I will not use bottom round next time, but I will definitely make this again with a better roast.
bettylovestocook
12/7/2010
OK, it's a pot roast. But one of the better pot roasts of my life. I used a chuck roast and I asked my wine guy to pick out a barolo-like Italian wine under $15. The porcini, sage and rosemary really gave it a wonderful flavor.
Anonymous
Dallas, TX
9/29/2008
I used a 3 lb. bottom round, and probably a little under 1 bottle of wine (a washington cabernet from a box). It did take 4 1/2 hours, though i was afraid it wasn't tender, as the fork was sticking inside the meat. When cut, however, i found the roast very tender, though i would probably do a chuck roast next time for a more silky texture. Served with polenta and i totally agree, if you've got truffles to shave on top of this dish, go for it. It would be a great pairing. Great fall/winter meal
sixelagogo
nj
9/29/2008
Amazing! I work for Amex and get all kinds of requests for Del Posto reservations... I was unsucessful in getting a reservation myself in a recent trip to NYC. After checking this out, there's no need to go! Excellent recipe my whole family enjoyed it
goddesszeppelin2
Boston, MA
7/17/2008
Delicious. Set the oven on convect roast at 265 instead of 250. Cooked for recommended time and cooked again next day before eating. Used a local full-bodied red wine. Meat pulls apart beautifully. Not for slicing I don't think. Yummy!
whohasflaminio
Victoria, BC Canada
5/29/2008
This was okay, but needed more flavor. I followed the recipe. I used an inexpensive Barolo, and that may have been the reason for its lack of depth. But I just couldn't spend top dollar for a few bottles of a good Barolo that I wasn't actually drinking!
alicia55w
1/3/2008
Do not use bottom round for this recipe!! I followed it to a T, and while it produced a deliciously dark and complex tasting sauce, the meat was dry, almost spongy, and flavorless--and this was after 4 and a half hours in the oven!! I'm sure this would work out fine with a better roast...
jessdestefano
12/31/2007
I have never braised before. This was fun to make. The meat was not as tender as I would have thought but very flavorful. The sauce was great. Our dinner club made this menu and the flavors were great together!
Anonymous
Apex, NC
11/11/2007
A great method. The roast turned out juicy and tasty. Didn't use Barolo--neither does Mario for his "Barolo" braises, according to the book Heat.
Anonymous
Las Vegas
10/17/2007
