Brasato al Barolo (Beef Braised in Red Wine)
Since Barolo is so expensive, most contemporary recipes call for another full-bodied red wine. I have used Zinfandel as well as an Argentine wine that was 60% Merlot and 40% Syrah with great success. The meat can be served without refrigerating first but refrigeration makes it easier to get neat slices. If not refrigerating, pour the hot sauce on the sliced meat and serve immediately. If you don’t have a stash of garlic oil on hand, smash two cloves of garlic and sauté in the olive oil until golden then remove the garlic.
Servings |
Prep Time |
8people |
30minutes |
Cook Time |
Passive Time |
4hours |
24hours |
Servings |
Prep Time |
8people |
30minutes |
|
Cook Time |
Passive Time |
4hours |
24hours |
|