Brasato al Barolo - Tender Beef Braised in Red Wine

Today we're making Brasato al Barolo. Actually, we will use a much less expensive wine known as Barbera which will save you quite a bit, but feel free to use Barolo if you like. This is a tender delicious beef dish that is best served over creamy polenta or mashed potatoes. WATCH OUR FOOD/COOKING PODCAST: https://www.youtube.com/@sipandfeastpodcast SUPPORT ON PATREON: https://www.patreon.com/sipandfeast KITCHENAID CORDLESS MIXER (This is an affiliate link) https://amzn.to/3rYFyGQ MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** https://www.sipandfeast.com/dutch-oven-brisket-brasato-al-barolo/ INGREDIENTS WITH GRAM AMOUNTS Marinate the beef 1 6-pound (2750g) brisket flat 1 large onion - diced 2 ribs celery - diced 2 large carrots - diced 4 cloves garlic - minced 1 bottle (750ml) dry red wine 2 cups (480g) low-sodium beef broth 1 large cinnamon stick 10 whole juniper berries 3 large bay leaves 10 large sage leaves 5 sprigs rosemary 3 cloves Sear the beef and braise 2 tablespoons (28g) olive oil 1/4 pound (115g) pancetta diced 2 1/2 tablespoons (25g) Diamond kosher salt or 1 3/4 tablespoons Morton's kosher salt 2 teaspoons (5g) black pepper 1/2 cup (60g) all-purpose flour to dredge only, discard excess 1/2 cup (120g) dry Marsala 2 tablespoons (28g) butter cubed salt and pepper to taste, for final sauce FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.