Beef Braised in Barolo

This Barolo braised beef dish is a great weekend dinner recipe that feeds the family and leaves leftovers for the busy week. It’s winter comfort food at its best. Check out the recipe here - lidiasitaly.com/recipes/beef-...

[@casasociale6546]

We are in the restaurant business in NYC, we went to Felidia multiple times and we are devastated for its closing down. One time we were there for a wine event, we will never forget Lidia was checking coats and thanking every single person for being there with her warm smile and genuine Italian hospitality. Such humble incredibly elegant behavior, she's the super sweet lady that everybody think she is (and also very badass). You rock Lidia !

[@AlexsSeasonalKitchen]

always happy to see a new Lidia recipe! This looks delicious.

[@LidiaBastianich]

Thanks for watching! You can also see full length episodes at www.amazon.com/Lidias-Kitchen/dp/B08BYZN919 or tubitv.com/series/300005035/lidias-kitchen.

[@marcusspreitzer3977]

Dear Miss Lidia. What a wonderful dish. We have just made it and finished all in one sitting. You are a joy. Marcus

[@patricklarry6645]

I would pay just to eat the vegetables and the gravy lol especially with good bread!

[@ms.keyshawineglass7590]

I was thinking the same thing 😀

[@lucasconfienza326]

saluti dall'Italia, anzi dal Piemonte, patria di questa ricetta (io faccio marinare la carne una notte nel vino) greetings from Italy, or rather from Piedmont, home of this recipe (I marinate the meat in wine for one night)

[@chrisk4989]

Looks Wonderful!!

[@cookingwithgulnazkhan988]

Wooooow so so amazing

[@evleevle4538]

This looks wonderful

[@deborahserio4703]

You’re such an amazing chef and teacher. Thank you!

[@Lalabaster]

Wonderful! 😊 thank you

[@carolannramos6691]

Look so delicious. I hope I can make it soon.

[@bellahiggison1788]

This is a family favorite thank you. I did want to mention that the written recipe mentions to uncover the pot before putting it in the oven, Your video clearly shows to cover it. It was funny the first 2 times I made it I did half and half. It still came out great!!

[@barbarathorndyke8417]

Which way would you recommend? Covered or uncovered?

[@tectorgorch8698]

Lidia, about 15 yrs. ago (maybe longer) I found a jar of your marinara sauce packaged with a pound of your pasta in a Mom'n'Pop mkt in San Francisco. I still remember how exceptional they were. I live in Southern Cali now and have never found a similar product on the shelf anywhere. Just reporting the facts, ma'am. Thanks!

[@marjanadidi1261]

Good morning Lidia , Thank you 🙏💙❤💚

[@monamaalouf6686]

Yummy food 😋 looks great & very delicious😋

[@CShannon1991]

My family tried 2 of your recipes and they both became a HIT. We loved them.

[@parabola714]

Happy belated Birthday to your Mother.

[@anandg5843]

"The extra treat is left-over braise" 😍💯

[@laner989]

I just use Folonari Valpolicella wine. extremely cheap Italian Wine. I also use a pressure cooker. Always turns out fantastic. This has got to be the simplest most flavorful recipe ever.

[@jamestimmerman7519]

Excellent recipe, excellent chef.

[@RizGee]

Very nice shàring good work

[@sarahburggraf907]

Yum

[@paula4875]

It's how I do my pot roasts..yum

[@michelecollier4531]

Great Class!

[@user-yg8ku8kp4x]

Ой какая вкуснятина !!! 😋👍👍👍

[@sammyhakimvlogs5608]

This Beef Braised In Barolo recipe looks so delicious Chef Lidia.

[@roseescobedo5919]

Lydia, excelente' 😚

[@andyiswonderful]

I love your videos, Lidia. But, Barolo is so delicious to drink, and so expensive! I use a good California red blend, also delicious to drink, but inexpensive! Cheers to you!!

[@robjacobs5199]

The only thing missing is some lovely boiled potatoes, peeled and quartered, buttered, parsley s&p, yum, yum.

[@nicolebreland3381]

Beautiful 🤤

[@billyboyblue1539]

This is reason enough for you tube

[@eliyahufreeman6108]

How do your pots and pans always look absolutely new.? Deborah Freeman

[@lucaslung284]

You don't think that using two bottles of barolo to braise a chuck roast is a bit excessive?

[@FrankTedesco]

Obviously not

[@SailfishSoundSystem]

Hi Lidia. Could I do this recipe in a slow cooker? Thank you.

[@amydiederle770]

Looks great would it work with a beef bourguignon cut? I have a frozen peice to use up 😅 thanks

[@paoloesquivel7430]

Yes

[@sunnydale6727]

please do more pork recipe video. thank you

[@jadebell550]

Your recipes are simple to make and delicious .. I’d like to know what yo do with London Broil cut if beef besides making jerky out if it.. I suppose I’m making a request chef.. 🙏 for your time..

[@hollysweetland297]

Where are you getting your beautiful cuts of meat? Hard to find lately.( Love all of your pots and pans and utensils. Fun to watch)

[@GazaAli]

Is it out there not to strain the braising liquid? I mean I'd personally make an entire meal out of that pot: the meat, a serving of the liquid, and some toasted bread sound amazing to me.

[@gnomevoyeur]

I have found it easy to find the technical difference between stewing and braising online, mostly about how much water you use but I can't seem to find out why. Does a braised dish have a different flavour or texture to a stewed dish? Why do you choose one over the other?

[@twink127]

Braises tend to take longer to cook than a stew. A stew uses meat chunks. Braises use one solid piece of meat. Best differences i can see, anyway.

[@ardentdfender4116]

There are cuts of meats whether it be Pork or Beef that are tougher from different part the animal and takes a long time to cook to tender as the meat breaks down. Cook time often in a few hours. So braising is ideal for this for many those tough cuts which when broken down over time in the slow cooking become really delicious. You need enough liquid so it won't evorporate all before its cooked or have to replenish as time goes along with HOT liquid as you don't want to drop the temp or with any cold liquid. When a braise is done as in complete cooking, there is a lot less liquid and the liquid flavors are concentrated from the long cooking often in the oven. A stew tends to have a lot more liquid and can be done with literally any kind of meat, and the cooking time isn't as long generally as compared to a slow cooked braise.

[@jeffsmith8899]

Lidia: Huge fan. How much do all the ingredients cost? I braise ox tails. Thank you. Phoenix 85008 63° 🌧️☔ Rainy.

[@lemmykilmister9852]

🍖 🍽️ 😋👍🏻

[@phillipsmom6252]

What cut of beef is that she’s using?

[@shelly1017]

Chuck roast. 😊

[@phillipsmom6252]

@@shelly1017 👍

[@charliemay9893]

Meat pudding 😋

[@garypallaria9036]

What kind of stock???????? beef????

[@dovrose5155]

Barolo is expensive. I'd use a drinkable but inexpensive red wine like a cabernet sauvignon from Barefoot cellars

[@lenardowade3241]

What is Baralo?

[@jasminoortiz5368]

Looks like it was cut in half !

[@optionout]

That looks burnt and very dry. She cook it too long at too high a temp. I would bet the 350 degree oven she set actually heats higher than 350 F. Should use a oven thermometer to check your ovens temp is correct.

[@kokohabyby22]

Why don’t you use blk pepper any more?” Clearly that needs blk pepper!

[@TammyLong-he7yh]

The meat doesn't look too good. 😮

[@ivonne22365]

Unfortunately the beef is burnt.

[@nccountry1412]

It is charcoiled! Carcinogens...

[@tammyhudson4589]

The meat is burnded

[@Stefanbites85]

dry asf

[@jdkgcp]

Two bottles of Barolo? That's crazy talk. I'm not trying to use $50-$100 worth of wine just for a pot roast! I don't know what "Barolo" she's talking about but no way am I using the Barolo I know as a cooking wine, unless maybe if the recipe calls for just a cup. Two bottles? Lmao Welcome to BS "reality" television ladies and gents.