Brasato al Barolo Recipe

1. Using thin kitchen twine, tie together the herbs: the rosemary, sage and bay leaves. Then clean the celery, carrots and onion. Cut these vegetables into large pieces. Finally, place the vegetables, herbs and a whole garlic clove without peel in a large bowl.
2. Put the flavorings (cloves, pepper and cinnamon stick) in a small gauze tied with kitchen twine. The purpose of this step is to contain the flavorings so that they can be easily removed later.
3. Add the flavorings to the vegetables and herbs. Then add the meat and cover with the wine.

The Marinade

1. Cover the bowl with plastic wrap and place in the refrigerator to marinate the meat for at least 12 hours. At the end of this time, remove the meat and place it on a cutting board.

The Cooking

1. Pat the meat dry with paper towels. Then brown the meat over high heat in a high-sided nonstick pan. Turn it on all sides to form a nice crust on the surface.
2. When browning is complete, drain the vegetables, herbs and spices with a slotted spoon and add to the meat. Cook over low heat for about 10 minutes. If you want a dish richer in vegetables, you can add another chopped carrot and celery at this point in the cooking process. Adjust the salt and add the wine. Cover and cook on a low heat for about 2 hours, turning the meat from time to time.

The Barolo Sauce

1. When the braised beef is done, remove it from the pan and set it aside on a plate with the lid on to keep it warm and tender. Now remove the herbs and spices. Blend the vegetables with an immersion blender to obtain the delicious BAROLO SAUCE.
2. Slice the beef, trying to get 2-3 slices per person, and arrange them in a serving dish. Pour the Barolo sauce over the slices and serve immediately. Accompany the brasato di manzo with a delicious soft polenta, just like they do in Piedmont! Buon appetito!