Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, Brasato al Barolo. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Brasato al Barolo is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Brasato al Barolo is something which I have loved my entire life.
Many things affect the quality of taste from Brasato al Barolo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Brasato al Barolo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Brasato al Barolo is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Brasato al Barolo estimated approx 2 hours.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Brasato al Barolo using 12 ingredients and 6 steps. Here is how you can achieve that.
This is a traditional dish from Piedmont. Veal or beef marinated over night in Barolo wine, herbs and spices. It is then slowly cooked and served with polenta. Barolo is quite expensive, so a good full bodied red wine would work too. Serve with polenta or mash if you prefer #mycookbook #Italian #sundaylunch #mainmeal #dinner
Ingredients and spices that need to be Prepare to make Brasato al Barolo:
- 1 kg rump beef
- 1 bottle Barolo wine
- 1 carrot
- 1 stick celery
- 1 onion
- Sprig fresh rosemary
- 3-4 cloves
- 3-4 bay leaves
- Olive oil
- Knob butter
- to taste Salt and pepper
- Instant Polenta to serve
Instructions to make to make Brasato al Barolo
- Use some kitchen string to tie up the rosemary and bay leaves. Peel the carrot, chop the onion and celery, put together in a deep bowl. Add the bottle of wine
- Wash and dry the meat. Add to the wine making sure it's completely covered. Cover with cling film and leave to marinate in the fridge over night
- Remove the meat, take out the rosemary and bay leaves, put the sauce a side. Pat meat dry with kitchen paper. Heat oil and butter in a pan. Add meat and brown on both sides. Season to taste with salt and pepper
- Now add all the sauce to the meat. Bring to the boil and then turn down to lowest heat and simmer for about 2 hours. Turn a few times during cooking
- Remove meat and keep warm wrapped in foil. Using a hand blender, blitz the sauce until smooth. Turn up the heat and reduce until you get a gravy like sauce
- Meanwhile, prepare your polenta following packet instructions. Carve meat, plate up and serve
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