• 2 lbs. top round beef
  • 2 carrots
  • 2 onions
  • a few celery stalks
  • 2 cloves garlic
  • 2 tbs. oil
  • 1 bottle Barolo
  • spices
  • flour for dusting
  • salt
  • pepper

How to make the BRASATO AL BAROLO:

Salt, pepper and marinate the meat with the vegetables, aromatic herbs spices and wine for 12-24 hours at a cool temperature, but not in the refrigerator.

Drain the meat. Heat the oil in a large pan. Dust the meat with flour and brown the meat on all sides over a high flame. Add the marinade. Cover and cook gently in the oven at 375°F for 3-4 hours. Remove the brasato from its cooking juice, set aside and keep warm.

Sieve finely the cooking juices with the vegetables. Adjust seasoning. Reduce a bit, slice the brasato, arrange in a pre-heated platter and serve with potato gnocchi, soft polenta, or mashed potatoes.

The meat for the brasato al barolo can also be larded or spiked with herbs and pancetta before marinating.