The Italian Brasato

Few days ago while we were talking about the Barolo  and I did promise you a gourmet recipe to go with this awesome wine so…  here I am with the Brasato! This dish gets its name from  the word ” brase” which means coat in the local dialect; in fact in the old days, the pot used to be placed in the middle of the coats for a slow and long cooking. This  is a meat dish cooked very slowly … a delicacy.

There are many different recipes for cooking Brasato but today I decided to share with you my  friend Susanna’s ! I’ve tasted it and it’s delicious!

Ingredients for 4 people
A kg of beef (rump cut)
50 gr of butter
At least 50 gr of bacon
One big onion
One carot
A stalk of celery
Two fresh tomatoes  (if you don’t have them you can use tomato sauce)
Two cloves
A pinch of nutmeg
A glass  of Barolo
A ladle of broth
Salt and pepper to taste

Cooking steps
Wrap the meat in bacon (make sure the meat is completely covered by it), put the meat in a pan in which you have already fried the butter; sauté well the meat on each side so that it seals well; pour the wine and let evaporate; add  the sliced onion, carrot and celery, the chopped tomatoes, the cloves. the nutmeg and salt and pepper; finally, pour the broth and let the meat cook  at a very low heat for about four hours.

Once the cooking is done ( the meat should be very tender). pass the vegetables and the leff over broth through a sieve to obtain a sauce. Slice the meat and serve with the sauce you obtained from the vegetables; don’t forget a good glass of Barolo

Enjoy!

ciao

Ilde