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Ingredients
- Beef, priest’s hat cut: 2.2 lb (1kg)
- Barolo (1 bottle): 25.4 oz (750ml)
- Carrots (about 2 medium): 5.6 oz (160g)
- Celery (about 2 medium ribs): 3.5 oz (100g)
- Golden onions (about 1 large): 6.3 oz (180g)
- Garlic: 1 clove
- Rosemary: 1 sprig
- Laurel: 2 leaves
- Cloves: 3
- Black peppercorns: 4
- Cinnamon sticks: 1
- Butter: 0.5 oz (15g)
- Extra virgin olive oil: 1.8 oz (50g)
- Salt as needed
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Nutrients
- Calories: 240
- Protein: 32g
- Fat Total: 12
- Fat Saturated: 5.3g
- Carb: 0g
- Deitary Fiber: 0g
- Cholesterol: 71.7mg
- Sodium: 75.8mg
Brasato al Barolo
When it comes to rich and succulent recipes, the Piedmont region shows off some truly magnificent dishes. What do we find…
