Ingredients for the Stracotto:

  • 1.5 kg (about 3 lbs) beef cut suitable for braising (chuck, shoulder, or top round), in one piece

  • 1 bottle (750 ml) of dry Barolo or Nebbiolo wine

  • 2 carrots, roughly chopped

  • 2 celery stalks, roughly chopped

  • 1 large onion, roughly chopped

  • 3-4 cloves garlic, lightly crushed

  • 2 bay leaves

  • 2 sprigs of fresh rosemary

  • 2 sprigs of fresh thyme

  • 1/4 cup olive oil

  • Salt and freshly ground black pepper

  • 1 tablespoon tomato paste (optional, for a richer color)

Ingredients for the Polenta (Optional Side):

  • 250g (about 1.5 cups) polenta (instant or traditional)

  • 1 liter (about 4 cups) water or vegetable broth

  • 50g (about 1/4 cup) butter

  • 50g (about 1/2 cup) grated Parmigiano Reggiano or Pecorino cheese

  • Salt

Instructions for the Stracotto:

  1. Marinate the Beef: The day before cooking, place the beef in a large bowl. Add the chopped carrots, celery, onion, crushed garlic, bay leaves, rosemary, and thyme. Pour the entire bottle of Barolo wine over the beef. Cover and refrigerate for at least 12 to 24 hours.

  2. Sear the Beef: The next day, remove the beef from the marinade, reserving the vegetables and wine. Pat the beef completely dry with paper towels. Season generously with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over high heat. Sear the beef on all sides until a deep, dark crust forms. Remove the beef and set it aside.

  3. Sauté the Vegetables: Lower the heat to medium. Add the reserved vegetables from the marinade to the pot and sauté for about 10-15 minutes, stirring frequently, until they are soft and golden.

  4. Braise: Add the tomato paste (if using) and stir for a minute. Return the seared beef to the pot. Strain the reserved wine from the marinade and pour it over the beef and vegetables. Bring the liquid to a simmer, then reduce the heat to very low, cover tightly, and let it cook for a minimum of 3-4 hours, or until the meat is incredibly tender and can be easily shredded with a fork.

  5. Finish the Sauce: Carefully remove the beef from the pot and set it aside. Strain the cooking liquid and vegetables through a sieve, pressing on the solids to extract all the flavorful sauce. Return the liquid to the pot. Shred the beef with two forks and place it back into the strained sauce to warm through.

Instructions for the Polenta:

  1. Bring the water or broth to a boil and add salt.

  2. Slowly whisk in the polenta, stirring constantly to prevent lumps.

  3. Reduce heat to low and continue to cook, stirring frequently, until it's thick and creamy.

  4. Remove from the heat and stir in the butter and grated cheese until they've melted and are fully combined.

To Serve:

Spoon a generous amount of polenta onto a plate and top it with the rich and tender Stracotto. Serve immediately.