I first spotted this elegant Piemontese recipe in an Epicurious Magazine. The ingredients were very simple to acquire, but the process became way more time consuming than I wanted to spend. So I decided to reduce the 50 minute prep time down to 20 minutes. I also decided to change some of the ingredients to create a more rich and savory fall dish.
Brasato Al Barolo with Parsnip Goatgonzola Puree
Ingredients for Brasato Al Barolo:
- 1 3-3 1/2 pounds boneless beef chuck roast
- 1 teaspoon salt
- 1 teaspoon fresh cracked pepper
- 1/2 pound pancetta
- 1 medium yellow onion, finely chopped
- 4 celery ribs, thinly sliced
- 4 carrots, finely chopped
- 6 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 tablespoons rosemary
- 2 tablespoons thyme
- 1 bottle Barolo wine (or any full-bodied red wine)
1. Add Pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes.
2. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes.
3. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute.
4. Add the entire bottle wine and boil until completely fragrant, about 5 minutes.
5. Add sauce and beef chuck roast to a slow-cooker. Cover and set to cook on low for 2 1/2 to 3 hours.
5. Transfer meat to a cutting board. Skim fat from surface of sauce. Cut meat across the grain into 1/2-inch-thick slices. Top with sauce.
Ingredients for Parsnip Goatgonzola Puree:
- 2 pounds parsnips, skinned and quartered
- 2 pounds turnips, skinned and quartered
- 4 ounces chevre goat cheese
- 3 ounces gorgonzola cheese
- 1/2 cup whole whipping cream
1. Peel and chop the parsnips and turnips into 1-inch chunks. Rinse and place cut vegetables in pot with 1-2 inches of cold water.
2. Set the pan over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to a bare simmer. Do not cover. Let simmer for 10-20 minutes until cooked all the way through. Test by poking a sharp utensil into the vegetables. If the utensil slides easily all the way to the center, they are done.
3. Drain into a strainer or lift out with a slotted spoon. Set aside.
4. Combine whole whipping cream, goat cheese, and Gorgonzola in a Vitamix or food processor. Process until smooth and creamy. Add cooked parsnips and turnips and finish processing until smooth. NOTE: If using the Dairy Free Version, use Extra Virgin Olive Oil instead of the cheeses and whole whipping cream.