Notice: Undefined variable: hours_left in /var/www/cdv/recipes/wp-content/plugins/cooked/includes/class.cooked-measurements.php on line 680
Notice: Undefined variable: hours_left in /var/www/cdv/recipes/wp-content/plugins/cooked/includes/class.cooked-measurements.php on line 680
Notice: Undefined variable: hours_left in /var/www/cdv/recipes/wp-content/plugins/cooked/includes/class.cooked-measurements.php on line 680
Notice: Undefined variable: hours_left in /var/www/cdv/recipes/wp-content/plugins/cooked/includes/class.cooked-measurements.php on line 680
Notice: Undefined variable: hours_left in /var/www/cdv/recipes/wp-content/plugins/cooked/includes/class.cooked-measurements.php on line 680
Notice: Undefined variable: hours_left in /var/www/cdv/recipes/wp-content/plugins/cooked/includes/class.cooked-measurements.php on line 680
Notice: Undefined variable: hours_left in /var/www/cdv/recipes/wp-content/plugins/cooked/includes/class.cooked-measurements.php on line 680
Brasato al Barolo meaning "braised in Barolo" is a classic dish from Piedmont using slow cooking to refine the flavors of the wine in the meat.
[cooked-sharing]
Notice: Undefined variable: hours_left in /var/www/cdv/recipes/wp-content/plugins/cooked/includes/class.cooked-measurements.php on line 683
Cook Time50 minsTotal Time2 days
Notice: Undefined variable: hours_left in /var/www/cdv/recipes/wp-content/plugins/cooked/includes/class.cooked-measurements.php on line 683
50 mins
Rub the meat with salt.
Place the herbs and spices (rosemary, bay leaves, cloves, cinnamon, peppercorns, garlic) in the gauze. Tie it into a neat parcel (creating a bouquet garni).
Place meat and the gauze with herbs in a deep pot.
Coarsely chop the celery, carrots and onion and add to pot with meat.
Pour in one bottle of Barolo wine.
Cover and refrigerate for at least 24 hours, turning the meat every 6 hours.
Put some flour in a shallow dish.
Remove meat from the marinade. Squeeze out excess liquid. Set marinade aside.
Coat the meat with flour, making sure that it is well floured.
Wrap the pancetta around the roast.
In a large, deep skillet, brown the roast with the butter, on all sides.
When the meat is well browned, add the marinade.
Cover and simmer for 15 minutes. Then remove the bouquet garni.
Simmer for 2 hours. Turn the meat several times.
After 2 hours, remove the meat from the pot and place on a plate. Keep warm.
Prepare the gravy by making a puree' of all remaining ingredients in the pot (use a food mill, immersion blender or food processor)
Return gravy to the pot and simmer to thicken
Add the Brandy to the gravy. Add salt if needed.
Slice the roast. Pour the gravy over the sliced meat and serve.
Ingredients
Directions
Rub the meat with salt.
Place the herbs and spices (rosemary, bay leaves, cloves, cinnamon, peppercorns, garlic) in the gauze. Tie it into a neat parcel (creating a bouquet garni).
Place meat and the gauze with herbs in a deep pot.
Coarsely chop the celery, carrots and onion and add to pot with meat.
Pour in one bottle of Barolo wine.
Cover and refrigerate for at least 24 hours, turning the meat every 6 hours.
Put some flour in a shallow dish.
Remove meat from the marinade. Squeeze out excess liquid. Set marinade aside.
Coat the meat with flour, making sure that it is well floured.
Wrap the pancetta around the roast.
In a large, deep skillet, brown the roast with the butter, on all sides.
When the meat is well browned, add the marinade.
Cover and simmer for 15 minutes. Then remove the bouquet garni.
Simmer for 2 hours. Turn the meat several times.
After 2 hours, remove the meat from the pot and place on a plate. Keep warm.
Prepare the gravy by making a puree' of all remaining ingredients in the pot (use a food mill, immersion blender or food processor)
Return gravy to the pot and simmer to thicken
Add the Brandy to the gravy. Add salt if needed.
Slice the roast. Pour the gravy over the sliced meat and serve.