Braised meat with Barolo
Brasato
Brasato al Barolo, also known as Barolo-braised beef, is a classic Italian dish with a rich history rooted in the Piedmont region of northern Italy. This exquisite dish combines the tenderization of beef through slow cooking with the bold flavors of Barolo wine, a renowned red wine produced in the same region.
The history of Brasato al Barolo dates back to the 19th century when the Piedmontese farmers and cattle ranchers sought ways to make tougher cuts of beef more palatable. They discovered that by marinating the meat in the robust and complex Barolo wine and then simmering it for an extended period, they could transform even the toughest cuts into a succulent and flavorful delicacy.
The preparation of Brasato al Barolo involves marinating the beef with aromatic herbs and vegetables, creating a bouquet garni, and allowing it to sit in Barolo wine for an extended period, often overnight. The slow cooking process, which takes hours, allows the meat to become incredibly tender while absorbing the deep, wine-infused flavors.
Today, Brasato al Barolo is considered a classic of Italian cuisine and a testament to the culinary heritage of the Piemonte region.
What’s needed
Tools
1 big pot (if you have a cast iron pot use it)
1 big bowl for the marinade
Ingredients (serves 4 people)
2,2 lb rump cap
2 medium carrots
1 big yellow onion
1 celery stalks
1 sprig of rosemary
1 clove of garlic
3 cloves
2 bay leafs
1 oz butter
25 fl on dark red wine (in Italy we use Barolo)
How To
This isn't an easy or fast recipe, but the flavors you'll experience will make it all worthwhile!
Start by preparing a bouquet garni: place all the herbs in a piece of gauze and secure it with some kitchen twine.
Clean the vegetables and cut them into 1 inch cubes. In a large bowl, combine the meat, vegetables, and garlic. Add the wine and cover it with plastic wrap. Put the mixture in the fridge and let it marinate for at least 12 hours.
After this time, filter out the meat and vegetables, but be sure to keep the liquid. Pat dry the meat as thoroughly as possible using paper towels. In a pot, add butter and some olive oil. Once the bottom is hot, add the meat and brown it on all sides. Remove the meat from the pot.
In the same pot, add some more oil and the vegetables. Let them cook for 5 minutes, then return the meat to the pot. Let everything meld together for 15 minutes.
Now, add some salt and pepper, and pour in the liquid from the marinade until it covers half of the meat. Increase the flame until the liquid boils, then cover with a lid and lower the heat until everything is barely simmering. Let it cook for at least 1 hour, turning the meat and cooking for another hour if necessary (add more liquid if needed).When the meat is almost fork-tender, it's ready. Remove it from the pot and set it aside in a warm place. Take out the bouquet garni and blend everything that remains in the pot.
When it's time to serve, cut the meat into 1 cm thick slices, place them on a serving plate, and cover everything with the sauce from the pot.
