Brasato al Barolo

Name: Brasato al Barolo
Total time: 7200 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 kg rump beef; 1 bottle Barolo wine; 1 carrot; 1 stick celery; 1 onion; Sprig fresh rosemary; 3-4 cloves; 3-4 bay leaves; Olive oil; Knob butter; to taste Salt and pepper; Instant Polenta to serve

Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy

Italy

This is a traditional dish from Piedmont. Veal or beef marinated over night in Barolo wine, herbs and spices. It is then slowly cooked and served with polenta. Barolo is quite expensive, so a good full bodied red wine would work too. Serve with polenta or mash if you prefer #mycookbook #Italian #sundaylunch #mainmeal #dinner

Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy

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Ingredients

2 hours

4 servings

1 kgrump beef
1 bottleBarolo wine
1carrot
Soffritto for stock based dishes
1 stickcelery
1onion
Sprigfresh rosemary
3-4cloves
3-4bay leaves
Olive oil
Knobbutter
to tasteSalt and pepper
Instant Polenta to serve

Saved

Steps

2 hours

1

Use some kitchen string to tie up the rosemary and bay leaves. Peel the carrot, chop the onion and celery, put together in a deep bowl. Add the bottle of wine
2

Wash and dry the meat. Add to the wine making sure it's completely covered. Cover with cling film and leave to marinate in the fridge over night
3

Remove the meat, take out the rosemary and bay leaves, put the sauce a side. Pat meat dry with kitchen paper. Heat oil and butter in a pan. Add meat and brown on both sides. Season to taste with salt and pepper
4

Now add all the sauce to the meat. Bring to the boil and then turn down to lowest heat and simmer for about 2 hours. Turn a few times during cooking
5

Remove meat and keep warm wrapped in foil. Using a hand blender, blitz the sauce until smooth. Turn up the heat and reduce until you get a gravy like sauce
6

Meanwhile, prepare your polenta following packet instructions. Carve meat, plate up and serve

Tips

Soffritto for stock based dishes

Buy carrots, onions and celery in large quantities. Wash, slice and chop, then pop in a freezer bag ready to go

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Cooksnaps

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Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy

on October 26, 2020 05:35

Italy

Cookpad UK member and ambassador living in Italy.Check out my website! www.angiesitalianhomecooking.comGo follow me on...Instagram: angies_italian_cookingI love food, I love cooking. I've learnt how to cook different things but especially how to cook Italian food. I've been living in Italy for a number of years now. My Italian husband approves of my cooking so I can't be too bad in the kitchen! If anyone has a question or recipe request, feel free to ask :) I aim to share my Italian cooking, entwined with a few other recipes. If you bookmark my recipes, please give me a like or a comment. Thanks :) Fluffy XXX