Beef Braised in Barolo
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Appears in Cook's Illustrated March/April 2005, America's Test Kitchen TV
Beef in Barolo can be the ultimate pot roast. Or it can be an expensive mistake that wastes a $30 bottle of wine and produces tough, stringy meat.
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WHY THIS RECIPE WORKS
The Italian version of pot roast is an inexpensive cut of beef braised in wine. But what a difference that wine makes. Full-bodied Barolo has been called the “wine of kings”—and can be somewhat expensive, so this pot roast has to be special...