Traditional Braised Barolo Beef
The Brasato al Barolo is one of the finest typical recipes from Piedmont. To prepare it, you will need two premium products from this region:
- a Boneless cut of chick roast from the Piedmontese breed of cattle;
- one of the best Italian red wines: Barolo.
The preparation is a bit long but every single second spent is worth it!
Serves 4 people
• 700 g single piece boneless chuck steak
• 30g butter
• 2 tbsp. ps. extra virgin olive oil
• 1 bottle Barolo wine
• 2 carrots, finely chopped
• 1 onion, finely chopped
• 1 sticks of celery, finely chopped
• 5 juniper berries
• bay leaves
• 1 sprig rosemary
Place meat in a large bowl with bay leaves, cloves, juniper berries and rosemary. Add wine, allow meat to marinate for 24 hours in a cool dry place. Remove meat from marinade. Put butter and extra virgin olive oil in pot, turn on stove to medium heat and allow
meat to simmer on each side and until skin is a golden brown color.
Add finely chopped vegetables to pot. Allow meat and vegetables to simmer together. Cover meat and vegetable mixture in a pot with wine, herb and spice marinade. Add salt and pepper. When mixture starts to boil cover pot with lid . Allow beef to cook on low heat for 2 hours.
Remember to turn around meat in pot every half an hour. Remove beef from pot and allow it to rest, on a clean chopping board. While the beef rests, remove vegetables and liquid from pot and blend them to make a smooth Sugo d’arrosto (Rich gravy). Pour pureed Sugo d’arrosto mixture back into pot and allow it to simmer over a low to medium heat uncovered for about 15 minutes. Slice beef and pour sugo into a jug.
Serve beef with mash potato or polenta and Sugo d’arrosto.