Braised Beef with Barolo Wine

Brasato di manzo al Barolo is a traditional recipe of the Piedmont region of Italy.

Ingredients for 4 people:

• 1 kilo 200 grams beef chuck roast
• 1 large slice of lard
• 2 carrots
• 1 stalk of celery
• l bay leaf
• 1 cloves of garlic
• 1 branch of rosemary
• 2 cinammon sticks
• A pinch of thyme
• 2 soup spoons of tomato paste
• 1 bottle of Barolo wine
• Some broth
• 1/2 cup Brandy
• Oil, salt, and pepper

Preparation:

Slice the lard in narrow sticks and insert them in the meat with a lard needle. Place in a casserole, pour the wine over the meat, add the chopped vegetables and herbs and marinate for one night. Heat a few spoons of oil in a casserole and add the drained meat, browning lightly on each side. Add the marinade and boil until it is reduced, thin the tomato paste with a bit of broth and add to the pan, salt and pepper lightly and cook over a medium flame for about three hours. If necessary add broth during the cooking.

When done drain the meat, place on a plate and keep warm. Reduce the sauce over a high flame, pass through a sieve and add the brandy. Slice the meat and cover it with some of the sauce, and place the rest in a gravy boat.

Learn more about:

The Wines of Piedmont (Piemonte)