Brasato al Barolo (Piedmontese — Red Wine Braise)

Ingredients

• 1.5 kg beef brisket (single muscle), tied
• 750 ml Barolo DOCG (Piedmont, 3–5 years aged)
• 2 medium carrots, chunked
• 2 medium celery stalks, chunked
• 1 large onion, quartered
• 3 fresh bay leaves
• 4 fresh thyme sprigs
• 6 juniper berries, crushed
• 8 black peppercorns (Tellicherry)
• 60 ml extra-virgin olive oil
• 10 g sea salt
• 5 g black pepper

Method

1. 1
   Heat olive oil in a heavy-bottomed braising pot over medium-high heat until smoking; sear brisket on all sides for 8–10 minutes until deep mahogany crust forms, then transfer to a plate.
2. 2
   Add carrots, celery, and onion to pot; sauté for 5 minutes until lightly caramelised, then deglaze with Barolo, scraping fond with wooden spoon.
3. 3
   Return brisket to pot nestled among vegetables; add bay leaves, thyme, juniper berries, and peppercorns; season with salt and pepper.
4. 4
   Bring liquid to a gentle simmer, then reduce heat to low (no active bubbles), cover with parchment paper and lid, and braise for 3 hours, turning meat every 45 minutes.
5. 5
   Transfer brisket to a warm plate and rest for 10 minutes; strain braising liquid through fine sieve, pressing vegetables gently, discard solids, and skim fat from surface.
6. 6
   Slice brisket against the grain into 1.5 cm ribbons; arrange on warm plates and spoon reduced wine jus over each portion.