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Brasato Al Barolo

Brasato al Barolo is one of the classic, elegant Piemontese dishes, and really does require a good bottle of Barolo to come out right. Save it for a special occasion, and you'll be quite pleased with the results.

Ingredients:

3 pounds beef, either rump roast or a similar cut A bottle of Barolo or similar full bodied tannic wine A large onion, or 2 if you prefer. A large carrot A stalk of celery A bay leaf Peppercorns to taste Butcher's twine 2 tablespoons butter and 2 tablespoons prosciutto fat (if need be use just butter) 1/4 cup cognac (optional) Salt to taste.
Directions:

Begin the day before you plan to cook the meat. Slice the onion, celery, and carrot, and put them in a bowl with the meat, laurel, and peppercorns. Pour the wine over the mixture and marinate it until the next day, turning the meat occasionally. Remove the meat, reserving the marinade, and pat the meat dry. Strain the marinade, bring it to a boil, and cook it until it's reduced by half. In the meantime, tie the meat with string so it keeps its shape and brown it in a pot with the butter and prosciutto fat. Once it's well browned on all sides, sprinkle the cognac over the meat, if you're using it, and light it. When the flames have gone out, season the meat with salt, pour the reduced marinade over it, add the vegetables that it marinated with, cover everything, and simmer until the meat is done, about two hours. When the meat is done remove it to a platter and remove the string. Remove and blend the vegetables (discard the bay leaf). Degrease the sauce, stir the vegetables back into it, pour it over the meat, and serve. The meat should be so tender it could be carved with a spoon.
Servings: 6
Custom Yield: 1 pot
Preparation Time to Make: 24 hours
Cooking Time to Make: 3 hours
   
 
 
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