Braised Beef in Barolo Wine

Instructions

1. Marinate the beef
   Place the beef in a large bowl, pour the entire bottle of Barolo wine over it, cover, and refrigerate for at least 12 hours or overnight. Turn the meat occasionally to ensure even marination.
2. Prepare the beef
   Remove the beef from the marinade (reserve the wine). Pat the meat dry with paper towels, then season generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until deeply browned, about 4-5 minutes per side. Transfer the beef to a plate.
3. Sauté the vegetables
   In the same pot, add onions, carrots, and celery. Cook for 8-10 minutes until softened and beginning to brown. Add garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 2 minutes to caramelize slightly.
4. Braise the beef
   Return the beef to the pot. Add the reserved wine marinade, bouquet garni, and enough beef broth to nearly cover the meat. Bring to a simmer, then reduce heat to low. Cover and cook for about 3 hours, turning the meat every 45 minutes, until the beef is fork-tender and nearly falling apart.
5. Thicken the sauce
   Remove the beef from the pot and place on a cutting board. Remove and discard the bouquet garni. In a small bowl, mix flour with 3 tablespoons of cold water to make a slurry. Bring the sauce to a simmer and slowly whisk in the slurry. Cook for 5-10 minutes until the sauce has thickened to your desired consistency.
6. Serve
   Slice the beef against the grain or pull apart into chunks. Return the meat to the sauce to warm through. Serve the brasato with the rich wine sauce and vegetables over creamy polenta, mashed potatoes, or with crusty bread to soak up the delicious sauce.