Recipe: Red Wine Brasato with Glazed Root Vegetables and Beef Braised in Barolo (Brasato al Barolo)

Beef Brasato - menu description
Source: Carrabba's

Pan seared beef, chopped fresh herbs and vegetables. Slow cooked with wine for four hours. Served atop velvety risotto. A truly remarkable dish. Slow-cooked Beef Brasato features boneless short ribs cooked in a red wine vegetable sauce. This month they are featuring new specials including beef brasato (pan-seared beef over risotto).

---

Carrabba's brasato recipe in not available on the internet. Perhaps you can adapt one of the following recipes. Good luck and please share your results with us.

---

RED WINE BRASATO WITH GLAZED ROOT VEGETABLES
Source: Bon Appetit, February 2007, Molly Stevens
Makes 6 servings (plus leftovers)

Brasato (which means "braised" in Italian) is the ultimate pot roast.

FOR THE BRASATO:
1 (750-ml) bottle hearty red wine (such as Cabernet Sauvignon, Zinfandel, or Syrah)
3 tablespoons olive oil
2 (3-pound) beef chuck pot roasts
1 large onion, chopped
1 large carrot, peeled, coarsely chopped
1 large celery stalk, chopped
3 garlic cloves, peeled, smashed
1 heaping tablespoon tomato paste
1 (14-ounce) can beef broth
2 large sprigs fresh sage
2 large sprigs fresh parsley
1 bay leaf
1/2 teaspoon whole black peppercorns
FOR THE VEGETABLES:
2 tablespoons butter
1 tablespoon olive oil
1 (1-pound) celery root (celeriac), peeled, cut into 1-inch cubes
1 pound turnips, peeled, cut into 1-inch cubes
1 pound carrots, peeled, cut into 1-inch cubes
2 teaspoons sugar
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley

TO PREPARE THE BRASATO:
Adjust rack to lower third of oven. Preheat to 300 degrees F.

Simmer wine in large saucepan over medium heat until reduced to 1 cup, about 30 minutes.

Meanwhile, heat oil in heavy large wide pot over medium heat. Sprinkle roasts with salt and pepper. Add 1 roast to pot and cook until brown on all sides, about 13 minutes. Transfer to large plate; repeat with remaining roast.

Spoon fat from pot Add onion, carrot, celery, and garlic to pot. Sprinkle with salt and pepper. saute over medium-high heat until vegetables begin to brown, about 6 minutes.

Add tomato paste; stir 1 minute.

Add broth; bring to boil. Add sage, parsley, bay leaf, and peppercorns. Return roasts and any accumulated juices to pot, tucking roasts to fit in single layer. Pour reduced red wine over; cover.

Transfer roasts to oven and braise 1 hour 15 minutes. Turn roasts over. Cover and braise until roasts are tender, about 1 hour 15 minutes longer. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and keep chilled. Rewarm in 350 degree F oven until heated through, about 30 minutes.

Transfer roasts to cutting board; tent with foil. Strain braising liquid into medium saucepan, pressing on solids in strainer. Spoon fat from surface of braising liquid; keep liquid warm.

TO PREPARE THE VEGETABLES:
Melt butter with oil in heavy large skillet over high heat. Add celery root, turnips, and carrots. Sprinkle with salt and pepper. saut until browned in spots, about 8 minutes.

Add 1 cup braising liquid from pot roast. Cover, reduce heat to medium, and simmer until vegetables are tender, stirring occasionally, about 10 minutes.

Uncover, increase heat to high, and bring to boil. Stir in sugar. Add sage and parsley and cook until sauce is reduced to glaze, stirring often, about 1 minute. Season with salt and pepper.

TO SERVE:
Cut roasts into 1/2-inch-thick slices. Arrange slices on platter. Spoon vegetables around roast. Drizzle some of braising liquid over meat and serve.

---

BEEF BRAISED IN BAROLO (BRASATO AL BAROLO)
Source: Emeril /Foodnetwork
Serves: 4 to 6 servings

1/4 cup olive oil
1 (3-pound) boneless beef chuck roast, patted dry
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped pancetta or bacon
2 cups chopped yellow onions
1 cup chopped carrots
1 cup chopped celery
1 tablespoon minced garlic
1 1/2 bottles Barolo, or other dry Piedmont red wine, such as Dolcetto or Barbera
2 to 4 cups beef stock
4 whole cloves
2 sprigs rosemary
2 bay leaves
1 cinnamon stick
1/4 cup chopped fresh parsley, for garnish

In a large Dutch oven, heat the oil over medium-high heat. Sprinkle beef with salt and pepper. Add the beef and cook, turning, to brown on all sides. Remove from the pan.

To the fat in the pan, add the pancetta and cook until browned, about 3 minutes.

Add the onions, carrots, and celery and cook until caramelized, about 10 minutes.

Add the garlic and cook until fragrant, about 30 seconds.

Return the beef to the pan and add the wine, 2 cups of the stock, whole cloves, rosemary, bay leaves and cinnamon stick. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the meat is tender, 2 1/2 to 3 hours, occasionally turning the meat and skimming any foam that forms on the surface. Add the remaining 2 cups of stock, as needed, to keep the meat covered with liquid.

Remove the meat from the pan and tent with foil to keep warm.

Strain the sauce into a saucepan and place over high heat. Cook until the sauce is reduced to a consistency thick enough to coat the back of a spoon, about 10 minutes. Adjust the seasoning to taste.

Thinly slice the beef across the grain into 1/4-inch thick slices. Serve the beef ladled with the sauce. Garnish with parsley and serve.