Beef in Barolo
This classic Italian dish is traditionally make with round or rump roast. Brigit Legere Binns started making it with brisket years ago in England because she didn't know how to ask for rump, and she's made it this way ever since. The sauce is rich and unctuous—the essence of Barolo. Like most braised dishes, this improves in flavor as it sits, so try to make it a day or two ahead.