Use a snug heavy casserole and keep the liquid at a quiet simmer.
Make ahead Marinate overnight in the refrigerator. The cooked beef can be sliced when cold and reheated gently in its sauce.
Brasato al Barolo
Prep 25 min · Cook 4 hr 25 min · Rest 12 hr · Serves 6 · Difficulty Medium
Method
Peel the carrots and onions. Cut the carrots and celery into large pieces; stud the onions with the cloves. Tie the parsley, sage, bay and rosemary together. Place the beef, vegetables, garlic, herbs, pepper, cinnamon, nutmeg and salt in the bowl, add all the Barolo, cover and refrigerate for 12 hours. Turn once.Peel the carrots and onions. Cut the carrots and celery into large pieces; stud the onions with the cloves. Tie the parsley, sage, bay and rosemary together. Place the beef, vegetables, garlic, herbs, pepper, cinnamon, nutmeg and salt in the bowl, add all the Barolo, cover and refrigerate for 12 hours. Turn once.
Lift out and pat the beef dry. Strain the marinade, keeping both wine and vegetables. Melt the butter in the casserole and brown the beef all over for about 10 minutes. Pour in the brandy and let it bubble for 2 minutes.Lift out and pat the beef dry. Strain the marinade, keeping both wine and vegetables. Melt the butter in the casserole and brown the beef all over for about 10 minutes. Pour in the brandy and let it bubble for 2 minutes.
Return the vegetables, herbs and wine to the casserole. Bring just to a simmer, cover and cook over very low heat for about 4 hours, turning the beef occasionally, until a fork enters easily. If the sauce threatens to catch before the meat is tender, add a little hot water.Return the vegetables, herbs and wine to the casserole. Bring just to a simmer, cover and cook over very low heat for about 4 hours, turning the beef occasionally, until a fork enters easily. If the sauce threatens to catch before the meat is tender, add a little hot water.
Lift the beef onto a board and remove its string. Discard the herb bundle and cloves. Pass the vegetables and cooking liquid through a food mill, return the sauce to the pan and simmer for 10 minutes. Slice the beef across the grain and warm it briefly in the sauce.Lift the beef onto a board and remove its string. Discard the herb bundle and cloves. Pass the vegetables and cooking liquid through a food mill, return the sauce to the pan and simmer for 10 minutes. Slice the beef across the grain and warm it briefly in the sauce.
