An important dish, perfect to be served for Christmas lunch: braised meat in Barolo is easy and excellent to accompany with a side of vegetables or potatoes!
Braised in Barolo with the Piedmontese recipe is one of the dishes that are usually offered for sumptuous and rich lunches and dinners, such as Christmas lunch . To best prepare this dish it is necessary to use beef shoulder pulp , and Barolo red wine (but other types of red wine will also work well).
As an accompaniment to this dish, a side dish of vegetables or, if you prefer, croutons of baked or grilled polenta or roast potatoes will be ideal.
How to prepare the braised beef in Barolo
- To prepare your braised beef with Barolo, start peeling and chopping the vegetables, then the onion, celery and carrot.
- Pour the cut vegetables, peppercorns and sprigs of rosemary into a large bowl, and arrange the meat as well, after drying it well.
- Sprinkle everything with the Barolo, and leave to macerate for 12-18 hours , so that the ingredients take on the flavor of the wine.
- Drain the meat from its marinade, absorb the excess liquid by dabbing gently with paper, and then let it seal while cooking in the butter, which you have melted in a saucepan, and in which you have browned the garlic.
- When the meat is well sealed (and therefore braised), add salt and then you can also add the drained vegetables, let them soften for a quarter of an hour and then pour in the marinating liquid, removing the peppercorns.
- Close the saucepan with a lid and let it cook for about 100-120 minutes .
- When the meat is cooked, arrange it on a serving tray.
- Blend all the rest, after removing the sprigs of rosemary, and serve the meat with the sauce obtained.
Serve your meat in Barolo and the Christmas menu will be super appreciated!
Which piece of meat for braised in Barolo? How to choose it
The classic recipe for braised meat does involve the use of red wine but, the most important thing for the success of this preparation is, of course, the cut of meat that is used to prepare it. The meat used for this recipe must have a good dose of lean mass combined with the fat part . Therefore, a fully formed beef will be needed to be able to obtain the caramel outside in contrast to a soft and greedy interior (for this reason it is difficult to find braised veal in Barolo, the animal has not yet had the time to fully form the muscle together with the fat part).
Once we understand that beef is the animal to be preferred, let’s move on to the most recommended cut: the best pieces are those of the shoulder or thigh , where the muscle is large and well infiltrated by the fat (which will melt during the long cooking, secret of the softness of braised meat). Thumbs up well, then, for the fish and the cup (albeit a little leaner and more stringy). A fine cut is certainly the rump, which is obtained from the thigh, but you can also use the walnut, the priest’s hat and the brione (or shoulder pulp).
Difference between braised, overcooked and stewed with Barolo
These terms have, over time, led to great confusion among families from different Italian regions. In fact, in some cases, all these preparations indicate, more or less, the same recipe. When we talk about stew with Piedmontese Barolo we are referring to exactly the same recipe as the stew which was so called at the time because it was customary to cook the piece of meat on the grill to create the characteristic external crust.
The stew, on the other hand, is more like stew . In fact, the meat cut into pieces is used, along with a good amount of carrots and potatoes in chunks but. Furthermore, the term stew does not necessarily indicate a meat-based dish, it can easily be based only on vegetables or even fish.
We recommend keeping the Piedmontese braised meat in red wine for a maximum of 3-4 days in the refrigerator, inside a container with an airtight lid. We do not recommend freezing in the freezer.
Riproduzione riservata © - WT
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