Executive Chef Mauro De Palma wants to include a dish from every region in Italy on his menu. Pasta alla Norma from Sicily, carbonara from Rome, burrata from the Apulia region, Bolognese from Bologna. Brasato al Barolo is a traditional recipe from the Piedmont region where De Palma was born. Piedmont is also the region where the prestigious, full-bodied Barolo wine originates. “My grandfather’s land had lots of Nebbiolo grapes,” De Palma says. Hearty Nebbiolo grapes are used to produce the famous full-bodied red wines.

Brasato al Barolo
Serves 4

2 tbsp extra–virgin olive oil
4 lbs stewing beef (chuck roast)
4 garlic cloves, crushed
3 yellow onions, chopped
1 lb baby carrots, chopped
2 celery stalks, chopped
1 sprig of fresh rosemary
1 cinnamon stick
1 tsp nutmeg
2 bay leaves
3 whole cloves
4 oz balsamic vinegar
1 bottle of red wine (traditionally made with Barolo)
Fine sea salt
Freshly ground black pepper

1. Heat the olive oil on medium heat in a pot large enough to hold the meat. As soon as the olive oil is hot, add the meat and brown it on all sides. This will take about three to four minutes per side. Once browned, remove the meat from the pot and set it aside.

2. Add the garlic, onions, carrots, celery, rosemary, cinnamon, nutmeg, bay leaves and cloves to the same pot. Season with salt and pepper and cook over medium heat, stirring frequently, until the vegetables are soft.

3. Add the balsamic vinegar, red wine and browned meat to the pot, and bring to a boil. Reduce the heat to a simmer and cover the pot. Simmer covered, turning the meat occasionally, for two hours or until the meat is tender and cooked through.

To Serve

The cooking liquids and vegetables can be used to make a sauce by blending the leftover mixture, or simply pour the cooked mixture over the meat to serve.