Guide to Make Brasato al Barolo in 11 Minutes at Home

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, brasato al barolo. It is one of my favorites. For mine, I’m gonna 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 well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Brasato al Barolo is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook brasato al barolo using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Brasato al Barolo:

1. Prepare 1 kg rump beef
2. Get 1 bottle Barolo wine
3. Make ready 1 carrot
4. Take 1 stick celery
5. Take 1 onion
6. Prepare Sprig fresh rosemary
7. Make ready 3-4 cloves
8. Get 3-4 bay leaves
9. Take Olive oil
10. Get Knob butter
11. Take to taste Salt and pepper
12. Prepare 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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