Brasato al Barolo

Method

Heat olive oil in a heavy-bottomed casserole and brown the beef on all sides until deeply caramelised, approximately 8-10 minutes total, then remove and set aside. In the same pot, soften the roughly chopped carrot, celery, onion and whole garlic cloves, then stir in tomato puree and cook for 2 minutes. Pour in the Barolo wine, scraping up the browned bits, and add the beef stock, bay leaves, thyme, juniper berries and peppercorns. Return the meat to the pot, ensuring it is partially submerged, and bring to a simmer. Cover and braise in a preheated 160°C oven for 3-4 hours, turning the meat halfway through, until it is tender and can be easily pierced with a fork. Remove the meat, tent with foil and rest for 10 minutes, then strain the braising liquid through a fine sieve, pressing the vegetables gently, and skim excess fat from the surface. Slice the brasato and serve with the reduced sauce spooned over, accompanied by creamed potatoes or polenta.