Home » Beef braised in Barolo with stringy polenta and sweet and sour onions

Beef braised in Barolo with stringy polenta and sweet and sour onions

by Ada Parisi
5 min read

Brasato al Barolo. Well Yes: I used a whole (almost, a glass if it is kept my partner to enjoy it for dinner) bottle of Barolo to prepare this extraordinary Piedmontese dish. The topside of beef shoulder first is marinated for hours in wine and aromas, so it stains well of taste, then bake for 3 hours in sauce made with Barolo, cinnamon, cloves, Sage, Rosemary and the usual flavorings from roast. The result is a tender meat, flavorful, that flakes in mouth, with a sauce aromatic and spicy where the unmistakable aroma of Barolo really makes a difference (Some people say that you can also use the Merlot, but I think if you do something you do well and point). I served with a traditional side dish, a soft hearted polenta with taleggio cheese, and with a less traditional, onions onions in agrodolce, in which I put the cinnamon and resembling, then, the spicy aromas of pot roast.

Ingredients for 4 people:

for pot roast

  • 1,2 kilogrammes of roast beef shoulder
  • 1 onion
  • 1 carrot
  • 1 stick of celery
  • 2 sprigs of Rosemary
  • 5 Sage leaves
  • 3 cloves
  • two bay leaves
  • a cinnamon stick
  • salt and pepper
  • enough flour to coat the meat
  • 1 liter of Barolo
  • 6 Tablespoons extra virgin olive oil

for the polenta

  • 200 grams of corn polenta integrale
  • 100 grams of taleggio
  • 40 grams of salted butter
  • salt and pepper
  • 50 grams of grated parmigiano reggiano Pdo

for the pickled onions please click here for the recipe

Leave the meat for at least 6 hours or even over night marinate in a saucepan with the wine, The cloves, the cinnamon stick, the Laurel, Sage, the Rosemary so that the meat will soak all the aromas and become tender and tasty. Wash and clean celery, carrot and onion and make them into pieces not too small. Tie the meat well (If you have not already done tying the butcher) and sprinkle with flour, then Brown in a large Casserole with olive oil, turning it often and allowing each side to form a golden crust. So the juices of the meat will be sealed inside and will remain soft.

Remove the meat from the Pan and sauté the carrot the same oil, Onion and celery letting them stew for 5 minutes. Then join again the meat flavourings and add cinnamon, Sage, Rosemary and cloves with whom you have marinated the meat. Season with salt, pepper and cook the meat covered in this sauce for 30 minutes. Then start pouring the pickling wine at regular intervals, a ladleful every 15 minutes. The meat should cook for 3 hours, over a low heat and blanket.

While the meat is cooking, You can prepare the dish of polenta, that can be made in advance and then cook at last moment: put into a casserole the water, butter and a pinch of salt, bring to a boil and pour in rain the porridge stirring constantly. Cook the polenta until it thickens, According to the times, and then dress it with Parmesan. Pour half of the polenta into molds (you don't need smeared because the porridge contains already the butter), Add a cube of cheese and cover with the rest of polenta. Thirty minutes before serving, Bake at 200 degrees in oven and bake for 15 minutes, so the polenta to become warm and cheese inside it becomes fudge.

When the pot roast is cooked, untie the meat and allow to cool slightly, Meanwhile, remove from the cooking liquid salvia, Rosemary, the cinnamon stick, the bay leaf and the cloves and blend with a mixer. If the gravy is not thick enough, You can narrow down the focus or combine two tablespoons of tomato sauce 1 teaspoon cornstarch, mix well and then add it to the sauce. In this way it thicken up before.

Serve the grilled sea bass with his hot sauce, baked polenta flan and two or three pickled onions, garnish the platter with a sprig of Sage or Rosemary.

THE PAIRING: We match the Barolo Prapò produced by Ettore Germano, We also used in the preparation of the dish. Is’ a red wine with great body, aged for 24 months in oak barrels, with aromas of dried fruit and hints of vanilla, the palate is round with pleasurable sensations astringent<.

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Sergio Germano November 26, 2013 - 19:18

Of course I'm biased in my congratulations for choosing.
I'm flattered and proud , and glad that my “spirit” be with you during the evening.
See you soon, Maybe we in the cellar.
Sergio Germano

Sicilians creative in the kitchen November 26, 2013 - 22:42

Thanks Sergio and congratulations for the Barolo, a really cool bottle, great balance. And who knows that we don't hang from Piedmont… Dear greetings, ADA

Joan Hoang November 19, 2013 - 12:34

Don't mess around here mica nèh…
Brasato al barolo, stringy polenta and pickled onions.
Can I come over for dinner tonight?

Sicilians creative in the kitchen November 19, 2013 - 12:37

Hello Joan, But how nice to have you here! Of course you can come over for dinner, My House is always open. And take someone because I, from Sicily, Cook's abundant’ :-). Thank you very much, ADA

Valentina November 19, 2013 - 12:17

Mammamia, Adina, I imagine the smell and taste of this pot roast… well as the spring onions… but what goodnessàààà 😛 you described it perfectly and made me come a crazy hunger, Here's. Very good as always, a strong hug <3

Sicilians creative in the kitchen November 19, 2013 - 12:26

Vale, I'd love to invite you home to eat with us! Always just not good descriptions… I do the brasato al Barolo and you bring me chestnut cake!!! A huge Kiss, ADA

ketti November 19, 2013 - 12:15

perfect combination Ada! and the sauce is a wax poetry…dense and full-bodied!
at prestoooo. Ketti 😉

Sicilians creative in the kitchen November 19, 2013 - 12:25

Hi Neha!!! Thanks! A big hug, ADA

Raffaella November 19, 2013 - 11:38

Brava Ada! and I said a Piedmont! Barolo wants us there is nothing to do; surely you can make excellent braised also with other red and body wines but it will never be the same thing 🙂

Sicilians creative in the kitchen November 19, 2013 - 11:41

Is’ perfectly true. Must be Barolo and the good kind, indeed very good. A similar dish is done for an event, I would recommend it for Christmas or new year. And of course it would take two bottles, Why should you also drink it with this fabulous wine! A hug and welcome, ADA


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