Brasato di Manzo al Barolo 'Rubino Intenso' con Vellutata di Patate al Tartufo Nero di Alba

Step 1: Marination. In a large non-reactive bowl or container, combine the beef roast, Barolo wine, roughly chopped carrots, celery, onion, smashed garlic cloves, rosemary, thyme, and bay leaves. Ensure the beef is mostly submerged. Cover and refrigerate for at least 12 hours, preferably 24 hours, turning the beef once or twice.

Step 2: Prepare the Beef. Remove the beef from the marinade, pat it thoroughly dry with paper towels. Strain the marinade, reserving the liquid and separating the vegetables and herbs. Season the beef generously with sea salt and freshly ground black pepper.

Step 3: Sear the Beef. Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until deeply browned and caramelized, about 3-4 minutes per side. Remove the beef from the pot and set aside.

Step 4: Sauté Aromatics. Add the reserved marinade vegetables and herbs to the same pot, adding another tablespoon of olive oil if needed. Sauté over medium heat for 8-10 minutes, stirring occasionally, until softened and lightly browned. Stir in the tomato paste and cook for another 2 minutes, stirring constantly.

Step 5: Deglaze and Simmer. Pour in the reserved Barolo marinade liquid. Bring to a vigorous boil, scraping up any browned bits from the bottom of the pot. Reduce the liquid by half, about 10-15 minutes, allowing the alcohol to evaporate and flavors to concentrate.

Step 6: Braise the Beef. Return the seared beef to the pot. Pour in the beef broth, ensuring the liquid mostly covers the beef (add a little more broth or water if necessary). Bring to a gentle simmer, then cover the pot tightly and transfer to a preheated oven at 160°C (325°F). Braise for 3 to 3.5 hours, or until the beef is incredibly tender and easily pulls apart with a fork. Turn the beef once halfway through cooking.

Step 7: Prepare Truffle Potato Velouté. About 30 minutes before the beef is done, place the peeled and quartered Yukon Gold potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook until very tender, about 15-20 minutes. Drain thoroughly.

Step 8: Finish Velouté. Return the drained potatoes to the dry saucepan over low heat for a minute to evaporate any remaining moisture. Pass the hot potatoes through a potato ricer or mash thoroughly. Stir in the unsalted butter until melted, then gradually whisk in the warm milk until smooth and creamy. Season with sea salt and black pepper to taste. Gently fold in the finely grated fresh black truffle (or truffle paste). Keep warm.

Step 9: Finish the Sauce. Carefully remove the braised beef from the pot and transfer it to a cutting board, covering loosely with foil to rest. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard the solids. Bring the sauce to a simmer over medium heat and reduce until it reaches a desired consistency, thick enough to coat the back of a spoon, about 10-15 minutes. Skim any excess fat from the surface. Taste and adjust seasoning with salt and pepper.

Step 10: Serve. Slice the rested beef into thick medallions or gently pull apart into large chunks. Ladle a generous portion of the truffle potato velouté onto each plate. Place the braised beef alongside or on top of the velouté. Spoon the rich Barolo sauce generously over the beef. Garnish with fresh chopped parsley. Serve immediately.