Brasato al Barolo is a cult dish in the Italian tradition. It’s particularly a mainstay in Piedmontese cuisine, since it uses a wine typical of these areas – Barolo, made with Nebbiolo grapes – to cook the meat. This dish is special because of the tenderness of the meat, which is sealed so that its juices remain inside while cooking for a long time in a marinade made of an excellent wine and vegetables such as celery, carrots and onions. The result is a dish rich in flavor, to be accompanied by a bottle of Barolo of course.
Braising, a very important step
One of the most common mistakes made in cooking this dish is to cook the meat with the vegetables and wine without first browning it. This step is fundamental; it seals the beef juices inside the meat, so it will become tender and soft, despite the long cooking time. By braising the meat, it will melt in your mouth, without losing any flavor.
Marinating to enrich the taste
Another fundamental step is to marinate the meat in wine, vegetables and spices. Twelve hours is the time needed for the aromas of the vegetables, wine and spices, to enrich the taste of the meat. The marinade should not be thrown away but used to cook the braised meat.
Which meat to choose?
For brasato, you need to choose a piece of meat from the shoulder or thigh muscle, because these cuts contain the right amount of fat and veins, which are essential for the meat to remain soft and tender during cooking. Shank, brisket or bottom round are generally the cuts used for braising.
The recipe for brasato al Barolo
Ingredients
2.6 lbs of beef shank, 1 celery rib, 3 carrots, 1 onion, 1 garlic clove, 1 bottle of Barolo, 2 cloves, cinnamon, salt, pepper, extra-virgin olive oil.
Method
In a large bowl, marinate the meat with the chopped vegetables, wine and spices. Leave to rest for 12 hours in a cool place. After this time, remove the meat and dry it with absorbent paper and then brown over high heat for about 10 minutes in a large saucepan with a drizzle of oil. Turn the meat on each side, so that it seals well. Then add the marinade and cook for 3 hours, this time over a low heat, with a lid. Once cooked, remove the braised meat from the sauce, remove the spices and herbs and blend the vegetables with a mixer. Let the meat cool down, then slice it and serve it with the Barolo sauce kept warm.