Osso Buco with Barolo❤️

Here, the dish is presented in the traditional mode: doused in bone marrow sauce, with a spoonful of the rustic lemon-parsley mash known as gremolata, and served on a bed of fragrant saffron risotto. In its decadence, the dish is like a visit from St. Nick himself. Osso Buco al Barolo is one of the most classic and elegant dishes from the northern Italian region of Piemonte (Piedmont): a hearty cut of beef slow-cooked in red wine until meltingly tender. It requires a hearty red wine, ideally a Barolo (though you could use other hearty red wines such as Chianti, Brunello, Barbera, or Taurasi), for the right results. Save it for a special occasion, and you'll be quite pleased with the results. It is generally served over creamy polenta or mashed potatoes, but you could also serve it with buttered egg noodles.  Any leftovers (though you might not have any, it is so tasty), can be used to make a filling for stuffed pasta—traditionally agnolotti or ravioli in the Piemonte region, but any fresh pasta shape will do.

Ingredients

1 large onion, peeled

1 carrot, peeled

1 stalk celery

3 pounds beef, either rump roast, brisket, chuck, or a similar cut

1 bay leaf

Whole black peppercorns, to taste

1 bottle Barolo, or similar full-bodied, tannic red wine

2 tablespoons butter

2 tablespoons prosciutto fat, or 4 tablespoons butter

1/4 cup cognac

Steps to Make It

Gather the ingredients. Roughly chop onion, celery, and carrot, and put in a bowl with meat, bay leaf, and peppercorns. Pour wine over mixture and marinate overnight, turning meat occasionally. Remove meat, reserving marinade, and pat meat dry. Strain marinade, bring to a boil, and simmer over low heat until reduced by half. In the meantime, tie meat with string so it keeps its shape. Brown meat in a pot with butter and prosciutto fat. Once ​meat is well browned on all sides, sprinkle cognac, if using, over meat, and light it. When flames have gone out, season meat with salt and pour reduced marinade over, including vegetables. Cover and simmer over a low flame until meat is tender—about 2 hours. When meat is done, remove it to a platter and remove string. Remove and discard bay leaf. Skim excess fat from sauce and pour over meat.

Note

The meat should be so tender that it could be cut with a spoon. Serve it with mashed potatoes or a creamy polenta. And, of course, a bottle of Barolo.

Marchesi di Barolo Barbaresco Tradizion 2019

90 Points - Wine Enthusiast

The grapes used in the production of this wine come from vineyards located on nicely sloped hills, that are characterized by soil mainly composed of clay and limestone, interspersed with compact layers of sandstone and covered with quartz sand and fine silt. These elements give the wine a solid structure, many mineral nutrients, a vigorous but balanced personality and a remarkable bouquet.

Initially the wine ages in small oak barrels, then it is blended in the traditional large Slavonian oak barrels, which contribute to making this wine harmonious and balanced and to enhancing the bouquet’s elegance. The wine completes its ageing in the bottle for some months before going onto the market. Barolo reaches maturity 4 years after being harvested and the peak condition is between 4 and 20 years.

Tasting note

The color is garnet red with ruby reflections. The aroma is intense and persistent with distinct traces of spices, cinnamon, absinthe, tobacco and wild rose. The taste is full and elegant, with soft tannins. The spicy and the woody aromas blend perfectly.

Food pairings

it is the ideal companion for traditional Langhe egg pasta, tajarin, meat ravioli, red meat like this Osso buco, boiled and braised meats and game. It has a preference for sheep and goat's milk cheeses and mature hard cheeses.