Brasato al Barolo

Posted by Darby on April 8, 2009 under Main, Nebbiolo |

Brasato al Barolo is a classic Piemontese dish, and really does require a good bottle of Barolo to come out right.

Barolo

Claudia Ancilotti

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You need to begin preparation the day before. Nebbiolo hails from the same region of Italy, so this braised beef dish is an ideal food pairing with Nebbiolo from other parts of the world.

Barolo is the most elegant expression of the Nebbiolo grape. You can make this dish with similar full bodied highly tannic wines, use the best you can afford…and you’ll need a second bottle (or more) to drink with the finished dish.

Ingredients for 6 people

• 1.5 kg beef, topside or rump is suitable
•  A bottle of full bodied red wine
•  A large onion, sliced
•  A large carrot
•  A stalk of celery
•  A bay leaf
•  A teaspoon of black peppercorns to taste
•  2 tablespoons butter
•  2 rashers of bacon or some salted pork
•  1/4 cup brandy (optional)
•  Salt to taste. 

Method

Begin the day before you plan to cook the meat. Slice the onion, celery, and carrot, and put them in a bowl with the meat, bay leaf, and peppercorns. Pour the wine over the mixture and marinate it until the next day, turning the meat occasionally.

Remove the meat, reserving the marinade, and pat the meat dry. 

Strain the marinade, bring it to a boil, and cook it until it’s reduced by half. 

In the meantime, tie the meat with string so it keeps its shape and brown it in a heavy based pot with the butter and prosciutto fat. Once it’s well browned on all sides, flambe with the brandy.

Then season the meat with salt, pour the reduced marinade over it, add the vegetables that it marinated with, cover and simmer over low heat or in a slow oven until the meat is done, about two hours. 

When the meat is done remove it to a platter and remove the string. Remove the vegetables with a slotted spoon and either put them through a food mill or blend them. 

Stir the blended vegetables back into the sauce, pour it over the meat, and serve. The meat should be so tender it could be carved with a spoon.

Serve it with mashed potatoes or a polenta, and another green vegetable.

Wine Suggestion

Don’t forget that other bottle of Nebbiolo.