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. I'm used’ 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<.