Brasato al Barolo: The Classic Beef Braised in Barolo from Piedmont

What could be cozier on a cold winter night than a hearty dish of braised beef? Brasato al Barolo is Piedmont on a plate — simple yet refined, and infused with the flavor of one of the region's lush red wines. Barolo is known as il re dei vini, e il vino dei re: the king of wines and the wine of kings. Serve the beef and its sauce on a bed of polenta for a tender, rich main course.

Ingredients for 10 people

• 2 tablespoons extra-virgin olive oil
• 3 pounds round steak, preferably Razza Piemontese, trussed with kitchen twine
• 3 cloves garlic, crushed
• 4 yellow onions, minced
• 4 carrots, minced
• 1 rib celery, minced
• 1 sprig fresh rosemary
• 2 bay leaves
• 5 whole cloves
• Fine sea salt to taste
• Freshly ground black pepper to taste
• 2 bottles (about 1 1/2 quarts) Barolo red wine

How to make Brasato al Barolo

1. Heat the olive oil in a Dutch oven or other heavy pot large enough to hold the meat, over medium heat. Brown the meat on all sides, then remove it.
2. Add the garlic, onions, carrots, celery, rosemary, bay leaves and cloves. Season with salt and pepper and cook over medium heat, stirring frequently, until the vegetables are soft, about 8 minutes.
3. Return the meat to the pot, pour in the wine and bring to a boil. Reduce the heat to a simmer and cover the pot. Simmer, covered, turning the meat occasionally with tongs, until the meat is tender, about 2 hours.
4. With tongs, move the meat to a carving board. Transfer all the liquid and vegetables left in the pot to a blender and puree until the sauce is smooth.
5. To serve, remove and discard the kitchen twine. Slice the meat and pour the sauce over the slices. Serve warm.