Beef in barolo
Beef second courses
Mario Batali's iconic dish is a great example of something that is more than the sum of its parts. I owe Amanda full credit for introducing me to it. Mario has you slow cook a whole brisket in half a bottle of Barolo, some homemade tomato sauce and a handful of aromatics until the beef is fork-tender and the sauce is rich and supple. It is a soul-satisfying dish, a few rungs higher on the culinary ladder than your grandmother's brisket without requiring much more effort. I often make this version using short ribs instead of brisket.
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