Brasato al Barolo recipe

Classic, elegant and Piemontese. Quintessential "secondo" entrée, Brasato is ideally braised with the "king of wines" Barolo. Since this particular meat recipe yields 10 servings, I suggest you save it for a special occasion, and get a head start on the invitations.

As handed to me personally by Sonia in her divine Trattoria dai Saletta, in Torino:

1 1/2 kg (3.3 lbs) beef suitable for braising, in one piece (I used brisket–but sirloin and round are OK too), not too lean or it will be dry
1 1/2 liters (a bottle and a half) of Barolo or similar full bodied, tannic red wine
3 garlic cloves, halved
4 onions, minced
4 carrots, minced
a stalk of celery, minced
2 bay leaves
a sprig of rosemary
5 cloves
100 g (1/2 cup) extra virgin olive oil
A fistful of flour
Salt and cracked black pepper to taste

Tie the meat with butcher's twine so it will keep its shape, dredge it lightly with flour and sear it in a pot with the oil. Once it’s well browned on all sides, add the minced vegetables, garlic, bay leaf, rosemary and cloves. Season with salt and pepper, cover and simmer over a low flame until the vegetables are translucent.

Pour in the wine to cover the meat completely, place the lid back on the pot and cook gently until the meat is done, about 2 hours, turning the roast occasionally.

When the meat is done remove it to a platter and discard the string, bay leaf and rosemary. Strain the cooking fondo, pour it over the meat, and serve. The meat will be so tender you'll carve it with a spoon.

Serve with mashed potatoes or steaming polenta, and the other vegetables you like (as long as not too obtrusive). And, of course, a bottle of Barolo.