Brasato al Barolo: Piedmontese Slow-Braised Meat with Barolo DOC Bussia Red Wine


When it comes to a succulent and rich dish of classic Italian cuisine, the Brasato al Barolo is a prime example. This meat-based dish from Piemonte region is prepared with the cooking technique of brasatura: a whole piece of beef is slow cooked in a little liquid, like red wine, along with spices and vegetables.

Barolo Bussia – Enzo Bartoli is a wine made from 100% Nebbiolo grapes from Bussia Cru Barolo’s production area. Located in Monforte d’AlbaPiemonte, this area is renowned for producing some of the world’s most coveted Barolo wines. This Barolo is a full-bodied, complex and elegant red wine with an exquisite perfume and robust body. Let us say that this wine made our Brasato al Barolo recipe perfect. 🙂

Barolo DOCG BUSSIA 2016 Enzo Bartoli Red Wine is imported to Denmark by Vinimondo.dk. Drop by the new Vinimondo.dk showroom to taste or buy it.

Barolo DOC Bussia Red Wine

RECIPE:

Brasato al Barolo


SERVINGS: 4
Preparation Time: 10 min
+ marinating time
Cooking Time: 3h
TOTAL TIME:
3h 10 min
Brasato al Barolo: Piedmontese Slow-Braised Meat with Barolo DOC Bussia Red Wine

INGREDIENTS

  • ~ 800g (28 ounce) certified Piedmontese brisket flat or round steak or chuck steak, trussed with kitchen twine
  • 1 medium-big size onion, peeled and sliced
  • 2 medium carrots, chopped
  • 2 fresh bay leaves
  • large stalk of celery, chopped
  • 4 to 5 cloves of carnation
  • 1 bottle BAROLO Wine, or other dry Piedmont red wine like Dolcetto or Barbera
  • 1 tablespoon butter
  • 4 tablespoons extra virgin olive oil
  • salt

INSTRUCTIONS

  • Put all the vegetables and spices in a bowl, add the meat and cover with the wine. Refrigerate overnight, or a minimum of 10 hours.
Brasato al Barolo: Piedmontese Slow-Braised Meat with Barolo DOC Bussia Red Wine - in the making
Brasato al Barolo: Piedmontese Slow-Braised Meat with Barolo DOC Bussia Red Wine - in the making
  • Remove the meat from the marinate, place it on a cutting board and dry it with a paper towel. Tie the beef with kitchen string, to keep its shape during the cooking.
  • Heat a heavy-bottom pot, large enough to hold the beef and wine, over medium-high heat. Add oil and butter. Place the beef into the pot and sear it on all sides until a nice brown crust develops.

  • Using a slotted spoon, take out all the vegetables from the wine and add them to the beef, stirring until they get a little brown.
  • Slowly pour the wine into the pot. Let it evaporate over medium heat, it will take about 2 or 3 minutes. Then turn the heat to low and let cook for about 3 h, or more. The cooking time depends on the meat; it is ready when you can sink a fork pleasantly into it. Every half hour turn the meat over. After one hour season with salt.
  • Take the beef out of the pot and set it on a cutting board. Slice it just when it is cold.
  • Remove and discard the bay leaves and cloves of carnation. With an immersion blender, mix the veggies and wine until obtaining a creamy sauce.

  • Slice the meat against the grain (about 5 mm thick slice), arrange it on a serving plate, and pour the very hot wine sauce on top. Serve Brasato in the traditional way, with polenta, or if you prefer, with mashed potatoes.

Tips: Serve Brasato in the traditional way, with polenta, or if you prefer, with mashed potatoes.

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