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.

SERVINGS: 4
Preparation Time: 10 min + marinating time		Cooking Time: 3h
TOTAL TIME: 3h 10 min

~ 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

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.

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.