Brasato al Barolo

Name: How to cook Brasato al Barolo - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Miss Fluffy's Cooking (Angie's Italian Cooking)

Brasato al Barolo

This is a traditional dish from Piedmont. Veal or beef marinated over night in Barolo wine, herbs and spices. It is then slowly cooked and served with polenta. Barolo is quite expensive, so a good full bodied red wine would work too. Serve with polenta or mash if you prefer #mycookbook #Italian #sundaylunch #mainmeal #dinner

Ingredient

Food ration :

4 servings

Cooking time :

2 hours

1 kg

rump beef

1 bottle

Barolo wine

carrot

1 stick

celery

onion

Sprig

fresh rosemary

3-4

cloves

3-4

bay leaves

Knob

butter

to taste

Salt and pepper

Cooking instructions

* Step 1

Use some kitchen string to tie up the rosemary and bay leaves. Peel the carrot, chop the onion and celery, put together in a deep bowl. Add the bottle of wine

* Step 2

Wash and dry the meat. Add to the wine making sure it's completely covered. Cover with cling film and leave to marinate in the fridge over night

* Step 3

Remove the meat, take out the rosemary and bay leaves, put the sauce a side. Pat meat dry with kitchen paper. Heat oil and butter in a pan. Add meat and brown on both sides. Season to taste with salt and pepper

* Step 4

Now add all the sauce to the meat. Bring to the boil and then turn down to lowest heat and simmer for about 2 hours. Turn a few times during cooking

* Step 5

Remove meat and keep warm wrapped in foil. Using a hand blender, blitz the sauce until smooth. Turn up the heat and reduce until you get a gravy like sauce