Thursday, June 28, 2007

la Buona Tavola/The Art Of Cooking

Brasato Al Barolo/Braised Beef With Barolo

This dish is a specialty of Piemonte, (Piedmont), which means "at the foot of the mountain". "Il Piemonte’ is a very interesting region, with French influences, delicious food and great wines, to mention but a few. Barbaresco, Barbera, Gaja and off course "the Prince of the Italian red wine" Barolo.

2lbs. top round beef
2 carrots
2 onions
A few celery stalks
2 cloves of garlic
2 tbs. oil
1 bottle Barolo
Flour for dusting
Salt pepper

Salt pepper and marinate the beef with the vegetables, aromatic herbs spices and wine for 12 24 hours at a cool temperature, but not in the refrigerator.
Drain the meat. Heat the oil in a large pan. Dust the meat with flour and brown it on all sides over a high flame. Add the marinade. Cover and cook gently in the oven at 375 f. for 3-4 hours. Remove the brasato from its cooking juice, set aside and keep warm. Sieve finely the cooking juices with vegetables.
Adjust seasoning. Reduce a bit, slice the brasato, arrange in a pre-heated platter. You can serve it with potatoes gnocchi, soft polenta, or mashed potatoes.

Buon Appetito.

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