I did too! The original recipe for braised beef in Barolo! Really good and easy to do! 🍷
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- čas přidán 25. 08. 2024
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The first time I tasted this tasty dish typical of the Piedmontese tradition, I was having lunch with my mother-in-law, a dear friend of hers from Cuneo had taught her how to do it. Such a soft braised meat with such an intense flavour... I immediately thought: I have to try it too!
Excellent as a Sunday dish, for lunches with family or friends, especially on holidays.
It's not complicated to make, it just needs a little more attention and a little longer preparation times; but if we manage to organize ourselves, it will certainly be worth preparing the original recipe for braised meat in Barolo! It's really good!
✅ First of all, let's specify that braising is a type of cooking in which meat cooks with little liquid, slowly.. The meat generally used is the priest's hat, meaning the shoulder. You can also use the tenderloin or the girello found in the thigh, but they are slightly drier parts and the cuts are a little more expensive than the shoulder.
✅ After 12-18 hours of maceration, dry the meat and brown it for a few minutes on all sides; this will allow it to create a crust that will seal the liquids inside the meat.
✅ The wine will have to cover the meat, during low fire cooking and with a lid, half or a little less. Let's keep some wine aside in case we need to add more.
✅ After cutting the meat, let's make slices as thin as possible, cover it with cream and let it rest for about 2 hours, this will allow us to flavor the inside as well.
👉 TIP: if you want to prepare it for Sunday, just prepare the maceration (wine, vegetables / aromas and meat) around 20 the night before. Then at 8 the following morning start the preparation, add 2-3 hours of cooking + 2 hours of rest for the meat..... by lunchtime it will be ready! 😀
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📌 INGREDIENTS
- Priest's hat or shoulder of veal 1 kg
- 750 ml bottle of Barolo wine
- 2 carrots (about 150 grams)
- Celery ribs 100 grams
- Onion about 150 grams
- Garlic 1 clove
- Rosemary 2 sprigs
- Laurel 2 leaves
- Cinnamon 1 stick
- Juniper berries 5-6 (you can also add 3-4 peppercorns and 3-4 cloves)
- Butter 30 grams
- Oil 30 grams
- Salt 10 grams per kg of meat (I preferred to put 8 grams)
..... and then let me know in the comments 😉
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Bello e... coraggioso. Io avrei paura di sbagliare qualcosa e sprecare un vino così pregiato...
Invece prova a farlo, ti assicuro che ne vale la pena, segui tutti i passaggi e chiedimi pure se hai bisogno 😊
Fantastico ! Il mio unico problema è che non riesco mai ad ottenere abbastanza salsa per poter coprire bene le fette... 🤨 Quest'anno lo farò esattanente cosi ! Grazie per aver condiviso. 👋
Grazie a te ☺️
Però nel video non è il cappello del prete. È un pezzo di magatello ( girello). Taglio totalmente indatto per questo piatto. Infetti si vede al taglio totalmente asciutto duro e stopposo. Il girello si usa, cotto molto meno, per il vitel tonnè.
E quindi? Tu fai come vuoi il tuo brasato e io lo faccio come piace a me!