Traditional recipes

Braised in Barolo

Braised in Barolo

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Recipe Braised with Barolo di of 19-12-2014 [Updated on 11-05-2016]

Braised in Barolo is a typical Piedmontese dish, it is a roast meat cooked in wine, obviously Barolo. It is an important and delicious second course, ideal to bring to the table on a holiday like Christmas day, I prepared it for a family lunch and I conquered everyone, certainly the dish is not cheap, but once in a while it can be done;) Girls yesterday luckily everything went well, lunch in the office, Elisa's party and everything else, today the day is quieter and I take the opportunity to dedicate myself to putting in place the cates of my desk that have been waiting for a long time to be fixed. now I say goodbye and leave you to this delicious recipe for roast in Barolo, see you later;)


How to make Brasato al Barolo

Peel all the vegetables and cut them into pieces

Put the meat and vegetables in a bowl, cover with the Barolo wine, cover with plastic wrap and marinate the meat in the fridge for 12 hours, turning it from time to time

Melt the butter in a large saucepan with a drizzle of oil, then drain the meat from the wine, put it in the saucepan and brown well on all sides.

Now add the vegetables, add salt and cook for a few minutes.

Now cover the piece of meat with the wine from the marinade and cook over low heat for about 2 hours with the lid on.

Once ready, lift the piece of meat and place it in the heat

Mix the cooking juices

Cook over high heat to reduce it

Now slice the braised meat

Serve the braised beef in Barolo with the cooking juices.

Video: Vinous in the Kitchen: The Pride of Piedmont: Brasato al Barolo (June 2022).


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