Brasato al Barolo
Brasato al Barolo

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, brasato al barolo. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Per preparare il brasato al Barolo cominciate facendo un sacchettino aromatico. I puristi giustamente sostengono che il brasato richiede il Barolo per questa prelibata. This brasato al Barolo recipe combines two of Piedmont's most famous ingredients - beef and Barolo wine.

Brasato al Barolo is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Brasato al Barolo is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have brasato al barolo using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Brasato al Barolo:
  1. Take 1 kg rump beef
  2. Get 1 bottle Barolo wine
  3. Take 1 carrot
  4. Get 1 stick celery
  5. Get 1 onion
  6. Make ready Sprig fresh rosemary
  7. Take 3-4 cloves
  8. Make ready 3-4 bay leaves
  9. Take Olive oil
  10. Take Knob butter
  11. Get to taste Salt and pepper
  12. Take Instant Polenta to serve

Il brasato al Barolo è uno dei piatti cult della tradizione italiana, più precisamente della cucina piemontese, dato che si utilizza per cuocere la carne un vino tipico di queste zone, il Barolo, appunto. Ricetta Brasato al barolo: Affettate la cipolla, il sedano, la carota e metteteli in un contenitore dove aggiungerete anche tutti i sapori. Aggiungete la carne e ricoprite il tutto con il vino. Il brasato al barolo è un meraviglioso classico della cucina piemontese.

Instructions to make Brasato al Barolo:
  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. Meanwhile, prepare your polenta following packet instructions. Carve meat, plate up and serve

Il primo giorno era il giorno della macerazione nel vino. Il brasato al Barolo è uno dei secondi più noti della cucina piemontese, gustoso e raffinato. Anche se il brasato al barolo è il "re" dei brasati, non bisogna pensare che sia l'unico. Potete servire il vostro brasato al Barolo con delle patate al forno oppure con della polenta, sia appena fatta. Il brasato al Barolo è una ricetta tipica della cucina piemontese.

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