Recipe Brasato Al Barolo

Brasato al sugo – Roger469 CC BY-SA 3.0
Ingredients
  • 2 lbs. top round beef
  • 2 carrots
  • 2 onions
  • a few celery stalks
  • 2 cloves garlic
  • 2 tbs. oil
  • 1 bottle Barolo
  • spices
  • flour for dusting
  • salt
  • pepper
How to make the BRASATO AL BAROLO:

Salt, pepper and marinate the meat with vegetables, aromatic herbs spices, and wine for 12-24 hours at a cool temperature, but not in the refrigerator.

Drain the meat. Heat the oil in a large pan. Dust the meat with flour and brown the meat on all sides over a high flame. Add the marinade. Cover and cook gently in the oven at 375°F for 3-4 hours. Remove the brasato from its cooking juice, set aside, and keep warm.

Sieve finely the cooking juices with the vegetables. Adjust seasoning. Reduce a bit, slice the brasato, arrange in a pre-heated platter and serve with potato gnocchi, soft polenta, or mashed potatoes.

Note:
The brasato al Barolo meat can also be larded or spiked with herbs and pancetta before marinating.

Regional Recipe of Piedmont and Lombardy