When it comes to rich and succulent recipes, the Piedmont region shows off some truly magnificent dishes. What do we find at the top of all the recipes? Brasato al Barolo (Barolo braised beef). A sought-after dish, with a rich and succulent recipe, that is prepared using the Piedmontese red wine of the same name. The fundamental characteristic of this dish is the tenderness of the meat which, from the first cut, will be very soft.
We decided to enrich the cooking mixture by blending the marinated vegetables, but if you prefer a brighter color and an even more decisive flavor, simply discard them and let the fluid shrink, thus obtaining a very colorful reduction. Now that you know everything there is to know about Brasato al Barolo (Barolo braised beef), all you have to do is put yourself in the kitchen to prepare this precious cult of Italian cuisine!
To prepare the Barolo braised beef, start by making an aromatic bag. Place the cloves, peppercorns and cinnamon in a piece of sterile gauze. Close it again and make a bow with kitchen string. Then add the rosemary and laurel leaves and add to the vegetables.
Clean the celery, carrots and onions, cut into large pieces of 2-3 cm, then clean the clove of garlic. In a large bowl pour the meat, vegetables, small sachet and the bouquet. Then cover the whole with the wine until the meat is completely covered. Then cover with plastic wrap and marinate in the refrigerator for at least 8-12 hours. After this time, drain everything without throwing away the juice. Take the meat and place it on the cutting board, dry it with absorbent paper.
Melt the butter in a pan over medium heat. As soon as the bottom is hot, add the meat and let it brown over a high heat. Turn on all sides so that the crust forms on the surface.
After a few minutes, transfer the meat and its fluid to a large pan, heat for a while over medium heat and add the drained vegetables, leaving them to cook on a lower heat for about 15 minutes.
At this point you can adjust the salt and cover half the meat with its marinade. Bring to a boil and then close with the lid, reduce the heat a little and leave to simmer for 1 hour.
Once the time has passed turn over and, only if it is needed, you can add a little more marinade liquid. Continue cooking for another hour. Once the braised meat is cooked, remove it from the pot and set aside on a plate covering with the lid. Then remove the aromas, before blending with the immersion mixer the vegetables and the cooking juices, you can collect some liquid and keep it aside. In this way you can add it as needed to obtain the desired consistency. Meanwhile, slice the meat, trying to get 2-3 slices per person and place in the serving dish; sprinkle the slices with the sauce. Your barolo braised meat is ready, enjoy your meal!
In some versions pork fat is added to make Barolo braised meat richer and even more flavorful.
Barolo braised meat can be preserved for no more than two days in the refrigerator, preferably covered with sauce, which in this case is best to stretch with water to completely cover the slices; also the dish has to be covered with transparent film. Freezing is not recommended.
The marinade has a maximum storage time of 24 hours, beyond this time it will be useful to discard the liquid because it is saturated with fermented substances coming from meat and vegetables.