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
