Brasato al Barolo Recipe
This brasato al Barolo recipe combines two of Piedmont's most famous ingredients – beef and Barolo wine. Cooked until meltingly tender and served atop a bed of creamy polenta, it's the perfect dish...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Cooking tools:
- Dutch oven
- Stove
- Wooden spoon
- Tongs
Ingredients
- olive oil
- 1kg beef roasting joint
- 1 onion, diced
- 1 celery stick, dicd
- 1 carrot, peeled and diced
- 2 garlic cloves
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 bay leaf
- 1 tbsp of tomato purée
- 750ml of Barolo wine
- salt
- pepper
- 200g of polenta
- 800ml of vegetable stock
- 1 knob of butter
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