A typical dish of Piedmontese cuisine, the braised beef with Barolo wine is a dish that conveys delicious emotions through the harmony of flavors. The term brazed derives from the dialect “brasa”, meaning embers and refers to the cooking method originally used. It is a slow and long cooking, in fact the meat is placed in the center of the embers and cooked very slowly in the wine, for hours. This cooking then allows the meat’s collagen to soften and become incredibly soft. The ideal piece of meat to prepare a good braised meat is obtained from the front of the bovine and more precisely from the inside of the shoulder. Usually this delicious dish is accompanied with polenta making it a unique dish and amazing goodness. No less important is the type of pan to use. For those in the house who did not have a brazier, no problem! It is necessary to have a good cast iron pot, of earthenware or copper, with the respective lid of course. Now it’s time to get down to work!
Ingredients
1 kg of beef (priest’s hat)
1 bottle of Barolo red wine
1 stalk of celery
1 carrot
1 onion
3 cloves
1 small piece of cinnamon
Black peppercorns to taste
Bay leaves to taste
Rosemary to taste
Sage to taste
Salt to taste
Oil to taste
Process
First we cut the vegetables by combining them with the flavored herbs, spices and meat and proceed by marinating everything with the wine for at least 12 hours. After the necessary time, we remove our piece of meat from marinating and dry it. Once dry, brown it in a pan with a little oil until it forms a small crust on the surface.
Add the vegetables, spices and herbs and cook over low heat for about 15 minutes. We finish cooking our braised meat, adding the marinade and salt, and cook for at least 2 hours. If you prefer, before serving the meat, you can blend the vegetables to give a more savory taste to the braised sauce.
Good appetite!
