Brasato al Barolo is probably one of the most famous Piedmontese dishes. It is a typical Sunday dish or is often prepared for special occasions. If only because the preparation has to be done over 2 days and the cost of the ingredients is also more reasonable for a special event. This dish represents everything that the cuisine of the Langhe region has to offer. Piedmont is the northernmost province of Italy, and also the birthplace of the international Slow Food movement. Piedmont's red wines are among the best in Italy and in the world.
The Brasato al Barolo takes 2 days to prepare because the roast has to marinate overnight. However, the dish is not very difficult to prepare, and it will be just incredibly tasty. Brasato al Barolo is usually served with polenta because the delicious sauce is best absorbed by the polenta.
For our roast we used Piedmontese organic veal. Ask your butcher for either roast veal or beef. The shoulder is best for this.
The recipe is for 6 people:
1.5 kg roast beef
2 large onions
4 sticks of celery
4 garlic cloves
4 bay leaves
4 sprigs of rosemary
8 juniper berries
1 cinnamon stick
1 bottle of Barolo
Briefly sear the roast beef on all sides. Set aside.
Roughly chop 2 carrots, 1 onion and 2 celery sticks. Finely chop 2 garlic cloves and add. Sauté the vegetables briefly.
Place the sautéed vegetables in a large saucepan. Place the roast on top.
Pour the bottle of Barolo over it.
Add 2 bay leaves, 2 sprigs of rosemary, 2 cloves and the cinnamon stick.
Put the lid on and leave to soak overnight. Turn the roast now and then.
Remove the meat from the pot, remove the vegetables from the sauce and pass through a sieve. Set the wine aside.
Cut the remaining vegetables. Vegetables, add the 2 bay leaves and the rosemary to the wine.
Return the meat to the pot with the wine and vegetables and cook over medium heat for 2 hours.
Melt 2 tsp butter. Add 1 tsp flour and mix together.
Take out the meat and let it rest covered.
Pass the vegetables through the sieve and then bring to the boil with the wine and the butter/flour mixture (roux) and reduce by half.
Add 1-2 teaspoons natural sugar. Season with salt and pepper.
Slice the meat and place in the Barolo sauce to warm it up.
Serve with polenta and Barolo.