Brasato e Patate in Umido

This secret recipe comes from Omelia Reneglio, via her grandmother’s maid, who was with the family until she was eighty-four years old. She, in turn, got the recipe from her friend and contemporary, the cook in a great Piedmontese house.

The taste of this remarkable braised beef depends on using the very finest ingredients available. You must start with a really nice piece of meat—were you in Piedmont, you would opt for the most prized of all Piedmontese beef from Carrù. Then you mu