Brasato al Barolo is a classic Piemontese dishes, and really does require a good bottle of Barolo to come out right. 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. Don’t forget that other bottle of Nebbiolo.

Nebbiolo is the noble red wine grape from the Piedmont region of Italy. It is the variety behind two of Italy’s most revered wines Borolo and Barbaresco.

The classic description of the bouquet of Nebbiolo is “tar and roses” which sounds a bit crazy, but its true, or at least partly true. A good Nebbiolo has many layers and haunting nuances on the nose and on the palate. But the greatness comes at a price… and not just to your pocket. The wines need great care in the making, as well as some bottle age to be worthwhile.

The comparison with Pinot Noir is obvious, there are a dreadful lot of dreadful Pinots around and as Nebbiolo has a shorter history in the New World you may have a few disappointments before you get a good one, but believe me, it will be worth it.

Food pairing with Nebbiolo is at once a challenge and a joy. Beef casseroles, game dishes, anything with mushrooms are just the thing.

Nebbiolo in Australia

Nebbiolo Grapes, Tuscany,… Armin Faber Buy From Art.com

Hearty beef dishes with rich sauces demand wines to match. This Beef steak recipe is from Trentham Estate, which they say is an ideal dish to pair with La Famiglia Nebbiolo. It is worth the trouble of finding a good piece of eye fillet.
Ingredients:

• Grain fed eye fillet 800 grams
• Jus scented with truffle oil 120 Ml

Goose liver butter:

• Goose liver pate (Foie Grass) 20 grams
• Butter 60 grams
• Large Nicola Potato 500 Gr
• Garlic 20 Gr
• Salt & Pepper & Nutmeg
• Baby carrots Garnish
• Baby spinach Garnish

Method:

Trim the eye fillet and season, sear in pan and oven bake 180*c for 18min, leave to rest for 15 min and the finish to cook to required grade.

For goose liver butter: soften butter and pate mix together and pipe in to rosettes, leave chilled

For rösti: wash and steam potatoes for 25 min, then cool peel and grate, season with salt, pepper, nutmeg and garlic, shape in to patties and panfry until golden then finish in oven

To serve: Cut eye fillet to four portions and serve with sautéed baby spinach, buttered baby carrots, the hot rösti, drizzle some of the sauce around and top the meat with the goose liver butter.

More about Nebbiolo | Trentham Estate Website