Brasato al Barolo alla isi
I still dream of the wonderful time we had in Piedmont and one of my favorite recipes from the region is the brasato al Barolo. I prepare it with enough wine, in order to have a surplus of sauce which I refrigerate and use as pasta sauce later on, adding minced veal, or some pelati, with some more vegetables or roasted salsiccia.
Ingredients for 4 persons, preparation time: 12-24 hrs in the marinade, 3 hrs cooking
1-1,5 kg beef, either rump roast or a similar cut, not too lean or it will be dry
2 bottles of Barolo. I used the one we bought from Angelo Germano from La Morra
1 onion, or 4-5 small onions
3 medium carrots
4 stalks of celery
2 garlic cloves
2 bay leafs
1 cinnamon stick
1 sprig of fresh rosemary
12-24 hrs before you want to cook the brasato, marinate the beef.
Cut the veggies in small bits including the onion, peel the garlic, cut in half.
In a large bowl, put the beef and veggies, onion, garlic, bay leafs, cinnamon and rosemary. Cover with 11/2 bottles of Barolo ( the rest is for your drinking pleasure).
Cover and put into a cool place for 12-24 hrs.
The next day, or 12 hrs later, remove the meet from the bowl and pat it dry.
Remove all the veggies etc. too, keep the wine in the bowl.
In a cast iron pan large enough to hold the meet, veggies and wine, heat olive oil and butter. Make sure it is very very hot. Now add the beef and brown it on all sides for about 10 minutes. Then add the veggies and let them cook for about 5 mins at highest flame.
Then add the barolo and some salt and pepper. Reduce the heat to the lowest flame and cover the pan. Let it simmer for at least 2,5 hrs, the meet should so tender that it can be carved with a spoon.
Once the cooking time is over, remove the beef and cover it to keep it warm.
Remove the rosemary, the cinnamon stick and the bay leaves from the pan and blend the remaining veggies and the barolo. Put the beef back into the pan and cook for another 10 minutes.
Now it is ready to be served. It can be accompanied by mashed potatoes, polenta, risotto or, my favorite: just a piece of bread.
Like many other dishes that are cooked like this, they are even tastier the day after, when reheated.
Brown the beef and the veggies in the pan at very high flame
Add the barolo, reduce the heat to low flame, cover….enjoy the taste that comes from your kitchen during the next few hours