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Authors: Diane Phillips
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seasoning, and stir in the parsley. Serve the meat and sauce over pasta or polenta, sprinkled with Parmigiano-Reggiano.
Beef in Barolo
Barolo has been called the king of Italian wines, with a tradition that goes back to the mid-nineteenth century. Grown in the Piedmont region in Northern Italy, Barolo is a wine that should be served with strong flavors, rather than delicate ones. Beef in Barolo is the quintessential Italian pot roast. The beef marinates in the wine, which also permeates the liquid in the slow cooker. Traditionally served with risotto, this dish is equally delicious served over mashed potatoes Parmigiano or a wide, flat pasta, like pappardelle. I have even served beef in Barolo tucked into crusty rolls for Italian sliders! A heads-up: the beef marinates for 12 hours before it goes into the slow cooker.
SERVES 6
One 750-ml bottle Barolo
4 garlic cloves, minced
1 tbsp finely chopped fresh rosemary
1 tsp dried sage (not rubbed)
2 bay leaves
Salt
Freshly ground black pepper
4 tbsp/60 ml extra-virgin olive oil
One 4-lb/1.8-kg boneless chuck roast (see Slow Cooker Savvy), trimmed of excess fat
¼ lb/115 g pancetta, finely chopped
2 large yellow onions, finely chopped
4 medium carrots, finely chopped
3 ribs celery, including some of the leaves, finely chopped
2 oz/55 g dried porcini mushrooms, crumbled
3 tbsp soup base or demi-glace
2 tbsp unsalted butter, softened
2 tbsp all-purpose flour
¼ cup/15 g finely chopped fresh flat-leaf parsley
In a mixing bowl, whisk together the wine, garlic, rosemary, sage, bay leaves, 2 tsp salt, 1 tsp pepper, and 2 tbsp of the olive oil. Place the roast in an extra-large zipper-top plastic bag, and pour the marinade over the beef. Seal the bag and refrigerate for at least 12 hours, and up to 24 hours. Remove the beef from the bag, saving the marinade, and pat dry.
In a large skillet, heat the remaining 2 tbsp olive oil over high heat, and brown the meat on all sides. Transfer the meat to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker. Add the pancetta to the skillet, reduce the heat to medium-high, and cook until it renders some fat. Add the onions, carrots, celery, and porcini and sauté for 3 minutes, or until the onion begins to soften. Add the marinade to the skillet, stir in the soup base, and bring to a boil. Continue boiling for 3 minutes, scraping up any browned bits on the bottom of the pan. Transfer the contents of the skillet to the slow cooker insert. Cover and cook on low for 8 to 9 hours, until the meat is fork-tender.
Remove the meat from the insert, and cover with aluminum foil. Discard the bay leaves, transfer the contents of the insert to a large saucepan, and bring to a boil. In a small bowl, knead together the butter and flour. Whisk the butter mixture into the sauce, 1 tsp at a time, and continue whisking until the sauce returns to a boil and is thickened to your liking. Season with salt and pepper and stir in the parsley. Carve the meat and serve with the sauce on the side.
SLOW COOKER SAVVY
If chuck roast isn’t available, brisket is another choice that works well here.
Bolito Misto with Salsa Verde
Elegant restaurants in Lombardy pride themselues on serving a stellar bolito misto, which means “mixed meat boil.” Some restaurants actually haue a rolling trolley that carries the ingredients to the table, with separate compartments to hold the different meats and the broth. Bolito misto traditionally has seuen meats and seuen vegetables, and is often served with salsa uerde, a garlicky green sauce. Sometimes the meat is accompanied by a mostarda, which is a combination of fruits and mustard seeds, almost like a chutney, which gives the dish a lot of character and flavor.
This mixed boil contains Italian sausage and chicken, as well as the beef. I recommend adding a demi-glace or soup base to the broth, to enrich and deepen the flavor. I love to saue the broth and use it to serve tortellini en brodo, another specialty of the area. You will need
Beef in Barolo
Barolo has been called the king of Italian wines, with a tradition that goes back to the mid-nineteenth century. Grown in the Piedmont region in Northern Italy, Barolo is a wine that should be served with strong flavors, rather than delicate ones. Beef in Barolo is the quintessential Italian pot roast. The beef marinates in the wine, which also permeates the liquid in the slow cooker. Traditionally served with risotto, this dish is equally delicious served over mashed potatoes Parmigiano or a wide, flat pasta, like pappardelle. I have even served beef in Barolo tucked into crusty rolls for Italian sliders! A heads-up: the beef marinates for 12 hours before it goes into the slow cooker.
SERVES 6
One 750-ml bottle Barolo
4 garlic cloves, minced
1 tbsp finely chopped fresh rosemary
1 tsp dried sage (not rubbed)
2 bay leaves
Salt
Freshly ground black pepper
4 tbsp/60 ml extra-virgin olive oil
One 4-lb/1.8-kg boneless chuck roast (see Slow Cooker Savvy), trimmed of excess fat
¼ lb/115 g pancetta, finely chopped
2 large yellow onions, finely chopped
4 medium carrots, finely chopped
3 ribs celery, including some of the leaves, finely chopped
2 oz/55 g dried porcini mushrooms, crumbled
3 tbsp soup base or demi-glace
2 tbsp unsalted butter, softened
2 tbsp all-purpose flour
¼ cup/15 g finely chopped fresh flat-leaf parsley
In a mixing bowl, whisk together the wine, garlic, rosemary, sage, bay leaves, 2 tsp salt, 1 tsp pepper, and 2 tbsp of the olive oil. Place the roast in an extra-large zipper-top plastic bag, and pour the marinade over the beef. Seal the bag and refrigerate for at least 12 hours, and up to 24 hours. Remove the beef from the bag, saving the marinade, and pat dry.
In a large skillet, heat the remaining 2 tbsp olive oil over high heat, and brown the meat on all sides. Transfer the meat to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker. Add the pancetta to the skillet, reduce the heat to medium-high, and cook until it renders some fat. Add the onions, carrots, celery, and porcini and sauté for 3 minutes, or until the onion begins to soften. Add the marinade to the skillet, stir in the soup base, and bring to a boil. Continue boiling for 3 minutes, scraping up any browned bits on the bottom of the pan. Transfer the contents of the skillet to the slow cooker insert. Cover and cook on low for 8 to 9 hours, until the meat is fork-tender.
Remove the meat from the insert, and cover with aluminum foil. Discard the bay leaves, transfer the contents of the insert to a large saucepan, and bring to a boil. In a small bowl, knead together the butter and flour. Whisk the butter mixture into the sauce, 1 tsp at a time, and continue whisking until the sauce returns to a boil and is thickened to your liking. Season with salt and pepper and stir in the parsley. Carve the meat and serve with the sauce on the side.
SLOW COOKER SAVVY
If chuck roast isn’t available, brisket is another choice that works well here.
Bolito Misto with Salsa Verde
Elegant restaurants in Lombardy pride themselues on serving a stellar bolito misto, which means “mixed meat boil.” Some restaurants actually haue a rolling trolley that carries the ingredients to the table, with separate compartments to hold the different meats and the broth. Bolito misto traditionally has seuen meats and seuen vegetables, and is often served with salsa uerde, a garlicky green sauce. Sometimes the meat is accompanied by a mostarda, which is a combination of fruits and mustard seeds, almost like a chutney, which gives the dish a lot of character and flavor.
This mixed boil contains Italian sausage and chicken, as well as the beef. I recommend adding a demi-glace or soup base to the broth, to enrich and deepen the flavor. I love to saue the broth and use it to serve tortellini en brodo, another specialty of the area. You will need
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