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Brasato

Brasato is often served at Christmas time, on New Year’s Day and other special occasions. This is the classic brasato recipe from the Piemonte region, where Barolo wine, which gives this dish its inimitable taste, originates. But in the US, this wine can be very pricey and difficult to find; fortunately, many other good-quality, hearty or full-bodied red wines will do, such as a Barbera, Barbaresco or even a Beaujolais. (Just don’t tell this to a Piemontese!)

roast cut on plate, roast with pasta and gravy on plate

  • prep time

    20min

  • cook time

    3hrs

  • rest time

    12hrs

  • total time

    15hr 20min

  • serving size 6-8

  • category title dinner

  • cuisine type italian

recipe by: delallo

Ingredients

  • 5 pounds rump roast or top round of beef
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bouquet garni (fresh sage, thyme, rosemary and bay leaves tied up with a string)
  • 1 ounce butter
  • 8 tablespoons DeLallo Extra Virgin Olive Oil
  • 2 whole cloves
  • A few juniper berries, if available
  • Salt and peppercorns
  • 2/3 bottle Barolo or a full-bodied red wine
  • 2 cups vegetable or beef stock

Directions

  • Preparation for the marinade:
  • Heat 2 tbsp oil in the pan using for the sauce. Add garlic, onion, carrots and celery. Cook until softened, about 10-12 minutes. Allow a few minutes to cool.
  • Place the meat in a large bowl; add all the softened veggies, carrot, celery, onion and garlic with the bouquet garni, cloves and juniper berries, a bit of salt and peppercorns and the Barolo.
  • Let the meat marinate for 12 hours or more in the refrigerator. Turn the meat often.
  • Braising:
  • Drain wine from meat by allowing it to drip off once taking it from the bowl. Dry it with a towel and sprinkle with salt.
  • In a large, heavy pot, add the olive oil and the butter; when the pot is very hot, carefully place the meat inside, browning it on all sides to seal in the juices. Then slowly add the marinade, the soffrito and stock. Gently bring to a boil with the lid on.
  • Simmer on a very low flame. Cook for 2 1/2 to 3 hours. The meat will reduce in size to about a half and will be very dark on the exterior. Be sure to cover the meat with liquid at all times, adding water when necessary.
  • Before serving, transfer the brasato to a cutting board for a few minutes, covered with aluminum foil. Discard the bouquet garni and pass all the sauce through a vegetable mill, which is preferred over a food processor or an immersion mixer for this. Re-heat the sauce and let it reduce a bit and adjust with salt, if needed.
  • Cut the brasato into thin slices and place on a hot dish; add some sauce on top—you can also offer sauce separately on the table. This dish is traditionally served with mashed or boiled potatoes.
Keywords:

brasato , brasato al barolo , beef brasato , braised beef red wine , brasato recipe

Braised Beef In Barolo Wine Sauce

Brasato is often served at Christmas time, on New Year’s Day and other special occasions. This is the classic brasato recipe from the Piemonte region, where Barolo wine, which gives this dish its inimitable taste, originates. But in the US, this wine can be very pricey and difficult to find; fortunately, many other good-quality, hearty or full-bodied red wines will do, such as a Barbera, Barbaresco or even a Beaujolais. (Just don’t tell this to a Piemontese!)