Brasato al Barolo (Italian-Style Beef Braised in Red Wine) Recipe
An elegant braised beef in red wine pot roast, traditional to Italy's Piedmont region, delivers tender, flavorful results.
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Instructions
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Chop onion, celery, and carrot; combine with meat, bay leaf, and peppercorns in a bowl.
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Pour wine over the mixture and marinate overnight, turning periodically.
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Remove meat, reserving marinade, and pat dry.
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Strain reserved marinade, bring to a boil, and reduce by half over low heat.
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While marinade reduces, tie the meat with string.
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Brown the tied meat in a pot with butter and prosciutto fat.
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Once browned, sprinkle with cognac (if using) and ignite until flames subside.
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Season meat with salt, then pour reduced marinade and vegetables over it.
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Cover and simmer over low heat until meat is tender, about 2 hours.
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Transfer cooked meat to a platter, remove string, and discard the bay leaf.
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Skim excess fat from the sauce and pour it over the meat.