BeefMeatParmesanRed Wine

Braised Beef with Barolo

The classic dish “Brasato al Barolo” originates from Piemonte. Get ready to indulge in this hearty main course. Cooked long and slow in a full-bodied red wine and paired with parmesan and truffle oil mash, it’s a lavish Christmas treat!

Prep Time: 240 mins
Cooking Time: 180 mins

Used in this recipe

Ingredients

1.5kg slow roasting beef joint, such as brisket
1 bottle full bodied Italian red wine, such as Barolo or Barbera
1 bay leaf
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 tsp black peppercorns
1tsp juniper berries
Salt and freshly ground black pepper
3 tbsp Filippo Berio Classico Olive Oil
2 onions, chopped
2 cloves garlic, peeled
2 carrots, peeled and diced
1 stick celery, chopped
300ml hot beef stock
2 tbsp tomato purée
1 tbsp cornflour, blended with 2 tbsp cold water

For the Parmesan and truffle olive oil mash

1.35kg floury potatoes, peeled and cut into chunks
6 tbsp Filippo Berio Truffle Flavoured Olive Oil
75g freshly grated Parmesan
4 tbsp milk
Salt and freshly ground black pepper
Green beans, to serve 1

Method

Place beef in a large casserole pot, pour over the red wine, herbs, peppercorns and juniper berries. Leave to marinate for 3 - 4 hours or overnight, turn once.
Preheat the oven to 150 °C (Gas Mark 2). Take the beef out of the marinade (reserve wine mixture) and dry the meat thoroughly with paper towels. Season well.
Heat 1 tablespoon of the Filippo Berio Classico Olive Oil in a large casserole dish with a lid, over a medium heat and brown the beef on all sides, then transfer it to a plate.
Heat remaining Filippo Berio Classico Olive Oil, add the vegetables and garlic to the pan and cook over a medium heat for 3 - 4 minutes, until starting to brown.
Return the beef to the casserole, with the vegetables and add reserved marinade, tomato purée and stock. Bring to a simmer, cover with the lid. Cook in oven for 3 hours, turning the meat halfway, until tender.
Remove the beef to a plate and cover with foil. Stir the blended cornflour into the sauce until thickened.
For the mash, cook the potatoes in boiling salted water for 20 - 25 minutes until tender, drain well.
Mash the potatoes, with the Filippo Berio Truffle Flavoured Olive Oil and milk, until smooth. Stir in cheese and season to taste.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.