Brasato al Barolo


Total time: 15hr 10m
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

Contains 429 Kcal, 66g Protein, 5g Carbohydrates, 12g Fat


Ingredients

  • 1.2 kg beef roast (shoulder)
  • 1 leek
  • 1 onion
  • 100 g celery
  • 1 carrots
  • 3 garlic cloves
  • 1 tsp. black peppercorns
  • 7.5 dl red wine (Barolo)
  • 1 tsp. salt
  • oil to fry
  • 2 tbsp. tomato paste
  • 1 cloves
  • 1 bay leaves
  • salt and pepper to taste

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Instructions

  • Place the meat in a large bowl. Dice the carrot and celeriac, slice the leek and chop the onion and garlic. Add all the vegetables to the meat along with the pepper, pour the wine over the top. Cover the bowl and leave the meat to marinate in the fridge for approx. 12 hours, turning it once.
  • Remove the meat from the marinade and pat dry, season with salt. Sieve the marinade and set aside, along with the vegetables. Brown the meat in hot oil in a frying pan for approx. 10 mins., remove from the pan. Sauté the vegetables in the same pan, add the tomato puree, cook briefly. Add the bay leaf, clove and half of the marinade, reduce almost completely. Add the meat and the remaining marinade, To braise, cover and cook in the lower half of an oven preheated to 150°C for approx. 2 1/2 hours, turning the meat once. Remove the meat from the oven, cover and leave to rest for approx. 10 mins. before carving. Remove the bay leaf and clove, puree the sauce, season. Carve the meat and serve with the sauce.
  • Dazu passen:

    Wintergemüse und Polenta.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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