Brasato Barolo is the typical cuisine from the culinary traditions of Piedmont, very tasty but also time consuming to prepare. This recipe is one of the representatives of most of the Piedmont for using, first, from Barolo wine, typical of this region, and second, Piedmontese beef, raised with certain criteria. Regarding the origin of beef braised in Barolo is not much known, although the cooking method to prepare the roast beef was known in antiquity.
Material:
800 g veal
50 g butter
Half a glass of Brandy
1 bottle of Barolo
carrots, celery, onion, rosemary, garlic, laurel.
Cook the meat in a large bowl, cover completely with wine, various spices, cut into small pieces (carrot, celery, onion, rosemary, garlic, bay leaves), let the meat rest for 24-36 hours in the refrigerator or not in place the heat. Insert the meat in a pan and brown well on all sides, pour in half a glass of brandy and wait until it completely evaporates.