Brasato al Barolo
Piedmont · secondo · serves 6 · 1500 min total · medium
Piedmont's grand Sunday roast. A whole bottle of Barolo goes into the pot — call it sacrilege or call it brilliance.
Ingredients
- 1500 g beef chuck or rump
- 1 bottle Barolo wine (or other Nebbiolo)
- 1 large onion
- 2 medium carrots
- 2 stalks celery
- 3 cloves garlic
- 2 sprigs rosemary
- 3 leaves bay leaves
- 3 cloves cloves
- 3 tbsp olive oil
- 30 g butter
- 2 tsp salt and pepper
Method
- Marinate the beef with the whole bottle of Barolo, diced vegetables, garlic, rosemary, bay, cloves in the fridge for 24 hours.
- Lift the meat out and dry it. Strain the marinade, keep liquid and vegetables separate.
- Brown the meat thoroughly in olive oil and butter.
- Add the vegetables. Sweat 10 minutes.
- Pour the marinade back. Bring to a simmer.
- Cover tightly and braise on low heat (or in a 150°C oven) for 3 hours, turning every 45 minutes.
- Lift the meat out, rest under foil. Strain the sauce, reduce by half, blend until silky.
- Slice the beef 1 cm thick across the grain. Drown in sauce, serve with polenta.