There’s no doubt we eat a lot of meat in my family and for me it’s all about keeping costs down.
That’s why I get excited when I come across a recipe that is not only delicious but after tweaking it a bit, it becomes very affordable. This dish is a classic from Mario Batali and I found it at the website Food 52. He is using short ribs, but if you have ever shopped for short ribs, they are pretty spendy. I decided to use a chuck roast cut into big chunks. It worked beautifully. The family was equally impressed so this will become a permanent recipe in my repertoire.
This recipe will need an accompaniment so depending on your style preference of eating you can do potatoes, green leafy vegetables, rice or “riced” cauliflower. I prepared a simple mashed potato making sure the potatoes were sturdy enough to stand up to the sauce that bathes your plate!
I’ve posted this recipe as Merrill Stubbs posted it in Food 52, so I want to give full credit. However and again I used chuck roast not short ribs so I am going to add it to the recipe. Also pancetta can be expensive, so instead I used smoked pork jowl, but really you can just use bacon. It’s all good when bacon joins the party!
Beef in Barolo
Author Notes: Mario Batali’s iconic dish is a great example of something that is more than the sum of its parts. I owe Amanda full credit for introducing me to it. M (…more) —Merrill Stubbs
Serves 6 to 8
3 tablespoons olive oil
4 pounds bone-in short ribs (or big chunks of chuck roast, I used 4 lbs.)
Salt and pepper to taste
1 large onion, diced
3 large carrots, peeled and sliced 1/2 inch thick
2 stalks celery, sliced 1/2 inch thick
4 ounces pancetta, diced (I used bacon jowl, but common bacon works too)
1 1/2 cups Barolo or other hearty red wine like Chianti or Barbaresco (cheap wine is fine)
1 1/2 cups homemade tomato sauce or diced tomatoes (fresh or canned)
Heat the oven to 350 degrees F.
In a large Dutch oven, heat 1 tablespoon of the olive oil over high heat. Sprinkle the short ribs (or chuck) generously with salt and pepper and add them to the pot in batches, making sure not to crowd the pot (this is very important, you do not want watery meat).
Brown them for 4 to 5 minutes per side, setting them aside on a plate as they’re browned. Once all the meat is browned, pour off all but about a tablespoon of the fat and add the rest of the olive oil. Turn the heat down to medium-low. Add the onion, carrots, celery and pancetta and cook until the vegetables start to soften, about 5 minutes.
Add the wine and tomatoes and a few large pinches of salt and bring to a boil. Reduce the heat so that the liquid is simmering. Add the short ribs back to the pot, submerging them in the liquid. Cover the pot and put in the oven until the meat is very tender, 2 to 2 1/2 hours.
Remove the short ribs from the pot and keep them warm. Bring the cooking liquid to a boil over medium-high heat and reduce to about 2 cups. Taste and season with more salt if necessary. Return the meat to the pot and serve, or cool slightly, then refrigerate (it will be even better the next day once you reheat it).
This recipe is a Community Pick and one of my family’s favorite!
I’m going to add that many people find serving gremolata is a great addition. I did not prepare it for this inaugural try, but will definitely do it for the next go around.
Fall is on it’s way so I can’t think of a better time to think about adding this to your weekly or weekend line up!
#L4L #FF #lchf #ketofood #paleofood #chuckroastrecipes #wineandcooking #gremolata