Beef Braised in Barolo Wine

Step 1

Pat the beef dry and season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat.

Step 2

Sear the beef on all sides until deeply browned, about 4-5 minutes per side. Remove and set aside.

Step 3

Reduce heat to medium. Add chopped onion and sliced carrots; cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.

Step 4

Pour in the Barolo wine, scraping up any browned bits from the bottom. Bring to a simmer and let reduce by half, about 10 minutes.

Step 5

Return the beef to the pot. Add beef broth and bring to a gentle simmer. Cover and transfer to a 325°F oven.

Step 6

Braise for 2.5 to 3 hours, turning the beef halfway, until fork-tender. Remove beef and slice or shred.

Step 7

Skim excess fat from the sauce, adjust seasoning, and spoon over the beef. Garnish with chopped fresh parsley.

Step 8

Serve hot with polenta, mashed potatoes, or crusty bread.