Brasato al Barolo is one of the most prestigious, age-worthy, and collectible recipes in the world. When it comes to rich and succulent recipes, the Piedmont region rises above the field, unrolling some truly magnificent dishes. From the timeless Vitello tonnato to the famous ravioli del plan. Then moving on through recipes such as salsa verde, the irresistible companion of boiled meats and sandwiches.
The bonet or panna cotta, whose consistency never ceases to conquer the world’s eager palates. And after this irresistible array of delicacies, which are part of the heritage of Italian cuisine, not even on purpose, we move on to the top of all the recipes: braised beef with Barolo wine.
Now that you know everything there is to know about braised beef with Barolo, all you have to do is get to the stove to make this cult delicacy of our cuisine!
The Barolo braised meat can be kept for no longer than two days in the refrigerator, better if covered with the sauce, which in this case is good to stretch with water to completely cover the slices; also the dish should be covered with transparent wrap. Freezing is not recommended. The marinade has a maximum storage time of 24 hours, beyond this you should discard the liquid because it is saturated with fermented substances from the meat and vegetables.
If you prefer you can also not add butter but only the oil; on the contrary, if you prefer only butter, it would be better to use it clarified. In some versions, pork fat is added to make the Barolo braised meat richer and tastier. Don’t want to waste any of the good bases? Prepare a cold roux with some cold water and cornstarch. The mixture will be poured directly into the pan and diluted using a whip: it will make a delicious accompanying cream!