Brasato al Barolo

This classic meat dish from Piemonte is often served with a steaming hot slab of polenta. It is very satisfying and filling and is also delicious made using venison instead of beef. You do need to make sure that a little bit of fat is left on the joint, and the extra richness and moisture is added by the pork fat inserted into the meat. You can use any other dense, strong red wine if Barolo is un