Italian cuisine · Meat & Kebab

Brasato al Barolo

Piedmontese beef pot roast, marinated overnight in Barolo and braised for hours into a deep, dark sauce.

Ingredients · for 6 servings

• 1.2 kg beef shoulder, in one piece
• 750 ml Barolo (or a robust Nebbiolo instead)
• 2 carrots
• 2 celery stalks
• 1 onion
• 3 garlic cloves
• 4 cloves
• 2 bay leaves
• 1 sprig rosemary
• 10 peppercorns
• 50 g butter
• Salt, pepper

Instructions

1. Roughly dice the carrots, celery and onion, arrange around the meat with the garlic, cloves, bay leaves, rosemary and peppercorns, pour over the Barolo and marinate covered in the fridge overnight.
2. Remove the meat and pat very thoroughly dry, then pour the marinade through a sieve, catching the vegetables and wine separately.
3. Foam the butter in a heavy braising pot and sear the meat all over for 8–10 min. until dark brown, then season with salt and pepper.
4. Add the drained vegetables, sauté for 5 min., deglaze with the wine and bring to a boil uncovered until the smell of alcohol has gone.
5. Cover and braise in the oven at 150°C for 3 hrs, turning the meat every hour – it's done when a fork slides in without resistance.
6. Keep the roast warm, strain the sauce through a sieve, reduce uncovered to a syrupy consistency and pour over the thickly sliced meat.