Name: Brasato al Barolo (Braised Beef in Barolo)
Yield: Serves 6
Cuisine: Italian
Ingredients: sea salt and ground black pepper; 5 ml/1 tsp chopped fresh sage; pinch of grated nutmeg; 30 ml/2 tbsp chopped fresh parsley; 1 celery stick, sliced; 15 g/½ oz/1 tbsp unsalted butter; 1 carrot, peeled and sliced; pinch of mixed/apple pie spice; 50 g/2 oz pork fat, cut into strips; 2 garlic cloves, finely chopped; 75 ml/5 tbsp plain/all-purpose flour; 2.5 kg/5½ lb beef stewing joint, such as brisket or shin/shank; 75 ml/5 tbsp olive oil; 1 onion, chopped; 2 bay leaves; 7.5 ml/1½ tsp chopped fresh rosemary; polenta slices or mashed potatoes, to serve; 3-4 small fresh parsley sprigs

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This classic meat dish from Piedmont is often served with steaming-hot slabs of polenta. It is very satisfying and filling, and it allows all the flavour of the wine to shine through. It is not true that cooking wine can be of a lesser quality than the wine you choose to drink, especially when using a really good, carefully selected joint of beef. Barolo is famously expensive, but deservedly so. With this in mind, this dish could be reserved to impress your guests at a dinner party.