Brasato al Barolo

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.