The recipes

Brasato al Barolo PGI


The recipe

Ingredients (for 4 people):

Breast of beef: 1 kg
Barolo PGI: 750 ml (1 bottle)
Carrots: 160 g (2 medium)
Celery: 100 g (about 2 medium ribs)
Golden onions: 180 g (about 1 large)
Garlic: 1 clove
Rosemary: 1 sprig
Bay: 2 leaves
Cloves: 3
Whole black peppercorns: 4
Cinnamon stick: 1
Butter: 15 g
Extra virgin olive oil: 50 g

Prepare a bouquet garni by placing the cloves, peppercorns and cinnamon in a piece of sterile gauze. Close and tie with kitchen string. Then tie rosemary and bay leaves together.
Wash and trim celery, carrot and onion and peel garlic clove.
Place the meat, vegetables and spice bag in a large bowl and add enough Barolo PGI to cover all the meat.
Cover with clear film and marinate in the refrigerator for at least 8-12 hours. Drain, setting aside the marinade. Pat the meat dry with paper towels on a cutting board.
Melt the butter in the olive oil in a frying pan over medium heat. As soon as the bottom of the pan is hot, add the meat and brown over a lively flame. Turn the meat to crisp it on all sides. After a few minutes, transfer it to a large saucepan and add the drained vegetables; cook over low heat for about 15 minutes.
Add salt to taste and cover the meat halfway with the marinade you have set aside. Bring to a boil and cover, lower the flame a little and leave to cook gently for about one hour.
Then turn the meat over, add more marinade if it is drying out, and cook for another hour.
When cooked, remove the braised beef from the pan and place it on a dish, covered it with the lid. Then Remove the herbs and spices from the pan, set aside some of the cooking liquid and purée the vegetables with some of the remaining cooking liquid using an immersion mixer.
The resulting sauce may be thinned to the desired consistency with some of the liquid you have set aside.Slice the meat, arrange on a serving dish and top with sauce.

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