In breve
The dish in short
- A single piece of beef, such as cappello del prete from the shoulder, marinated for 12 hours in a whole bottle of Barolo with vegetables, herbs and spices.
- Browned in butter and oil to a crust, then simmered, covered, in its own heated marinade for at least 2 hours, until tender.
- The sauce is the marinade itself: the vegetables blended into the wine and reduced until thick, poured over the sliced meat.
- Made with Barolo, the Nebbiolo wine of the Langhe: by tradition it is not replaced with a cheaper wine.
Il video, Barolo, Piemonte
Brasato al Barolo
The video: Beef braised in Barolo wine
Piedmont's great braise: a piece of beef marinated for 12 hours in a bottle of Barolo, then simmered slowly in it, in the Cuneo style. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 1 h 13 min
- Cooking
- 2 h 15 min
- Video
- 9 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 15 steps, as in the recipe.
Altri video
