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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 375ºF 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.
Note:
The meat for the brasato al barolo can also be larded or spiked with herbs and pancetta
before marinating.
Recipe courtesy of The Italian Trade Commission.
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