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Brasato al Barolo
An easy-to-make beef braised in Barolo.
Ingredients
At a glance
Cuisine
Main Ingredient
Difficulty Level
Tidings Eats
Makes
4
1 kg top round beef
2 carrots
2 onions
a few celery stalks
2 cloves garlic
2 tbsp oil
1 bottle Barolo
spices
flour for dusting
salt
pepper
2 carrots
2 onions
a few celery stalks
2 cloves garlic
2 tbsp oil
1 bottle Barolo
spices
flour for dusting
salt
pepper
Method/Steps
Salt, pepper and marinate the meat with the vegetables, aromatic herbs spices and wine for 12 to 24 hours at a cool temperature, but not in the refrigerator.
Drain the meat, reserving the marinade, then dust with flour.
Heat the oil in a large pan. Brown the meat on all sides over a high flame. Add the marinade. Cover and cook gently in the oven at 375ºF for 3 to 4 hours.
Remove the brasato from its cooking juices, set aside and keep warm. Run the cooking juices and vegetables through a fine sieve. Adjust seasoning. Reduce the sauce slightly.
Slice the brasato, arrange in a pre-heated platter and drizzle the sauce over the meat. Serve with potato gnocchi, soft polenta, or mashed potatoes.
Wine and Spirits Match
Cabutto Tenuta la Volta Barolo DOCG 2001 ($75)
A great example of tradition-meets-modernization. Rich and minerally with overt notes of violets, roses and tar. Beautifully aromatic, full-bodied with penetrating flavours and a velvety, multi-layered complexity.