Barolo braised meat : the recipe for those who love the mountains
Braised Italian meat in Barolo: the recipe
Even if we are approaching the hot season, not everyone chooses to go on holiday to the very hot seaside destinations. Those who love the mountains, walks immersed in nature and the cooler climate, know very well that they don't always find typically summer temperatures and in the evening they can afford to cook or order a typically winter dish in a restaurant, without feeling guilty. When you ask yourself how to cook beef in a pan to enhance the qualities of a cut, Braised Barolo comes to our rescue; and we assure you that it is not such a risky dish to present even in the summer season.
To cook an excellent braised meat - a recipe with long, slow cooking - you often ask yourself the question: what meat should I use for braised beef? The answer is simple; as long as it is 100% Italian meat and comes from an online butcher shop that treats animals ethically and following the times of nature! Furthermore, it is essential to choose the right wine to match; generally we recommend a full-bodied red wine with low acidity that has the backbone to support such a structured dish, such as Barbera d'Asti or Barbera d'Alba DOC .
But let's move on to the "courageous" summer recipe!
Ingredients for 6 people
- 1 kg of fresh Italian braised meat
- 40 g of butter
- 50 g of bacon
- 1 bay leaf
- 2 cloves of garlic
- 1 tablespoon extra virgin olive oil
- Homemade meat cube broth
- Salt and Pepper To Taste
- flour to taste
Ingredients for the marinade
- 1 liter of Barolo or Barbera
- 2 large onions
- 1 stick of celery
- 1 carrot
- 1 teaspoon cloves
- 2/3 juniper berries
- nutmeg to taste
Method
Cut the braised meat with a meat knife and introduce the slices of bacon and the sliced garlic; then season it with salt, pepper and extra virgin olive oil , tie it with food string and place it in a saucepan large enough to contain it, sprinkle it with wine and leave to marinate.
Then proceed to prepare a chopped vegetable with the onion, carrot and celery and add it to the saucepan together with the nutmeg, the juniper berries, the bay leaves and an onion that you have splinted with some cloves.
The most important part is to leave the meat to marinate in this infusion for at least 12-24 hours in the refrigerator - the longer you keep it, the tastier the beef will be. After this time, remove the meat from the marinade, flour it and place it in another saucepan on the heat, browning it on both sides.
Then pour the marinade you kept aside over the meat, cover everything and cook slowly over medium/low heat for at least 3 hours; if necessary, remember to add the meat broth made if necessary so as not to dry out the meat and the cooking juices. Once ready, serve the meat cut into thick slices, covered with the sauce passed through a sieve or, if you want to taste the grain of the vegetables, just plain. Accompany with a good glass of red wine and enjoy your meal!
