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Slow Cooked In Barolo Wine …

November 29, 2016

Recent Forbes posts include one published today – about how a Michelin star meal can be affordable. Other posts include the opening of Vinitech in Bordeaux and the drink you’ve likely never heard of spelled Pineau (but pronounced Pinot).

The photograph below, and the recipe that follows, are of veal cooked in Barolo wine. I wrote a few pieces about Barolo recently after a visit to Elton John’s concert there months ago, and a stay in the countryside of Piemonte where we compared this wine country to that of northern California.

This recipe requires patience: the meat cooks in wine for eight hours.

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‘Brasato al Barolo’ – Veal Cooked in Barolo Wine

From Chef Valter Quirico and Winemaker Flavio Fenocchio of Marchesi de Barolo, Barolo, Piemonte Region, Italy

 

Preparation Time and Quantity –

20 minutes to prepare, 8 hours to cook. Serves 4 to 6 people

 

Ingredients and Amounts

Boneless veal shoulder roast – 1 [about 2 to 3 ½ pounds (1 to 1 ½ kilograms)]

Red onions – 2

Carrot – 1

Celery stalk – 2

Bay leaf – 1

Olive oil – as needed

Salt – 1 teaspoon (6 grams)

Barolo Cannubi wine (or similar Barolo wine) – 3⅓ bottles [2½ quarts (2½ liters)]

 

Preparation –

  1. Chop onions.
  2. Slice carrots and celery stalks.

 

Recipe –

  1. Cover bottom of saucepan with olive oil and place over medium heat.
  2. Add veal and chopped vegetables – onions, carrot, celery, bay leaf.
  3. Cook until beef is browned.
  4. Add salt and Barolo wine.
  5. Cover, and cook over low heat for 8 hours.
  6. Take meat out of liquid and allow to cool.
  7. Whip sauce left in saucepan.
  8. Cut meat into pieces and serve with sauce.

 

Serving –

Flavio writes –

“To accompany this special dish I particularly like to drink our Barolo Sarmassa, elegant but so full-bodied to cope with a very tasty meat dish.”

 

Valter writes –

“After slow cooking, the veal is so tender that there is no need to use a knife to cut it!”

 

Comments –

Flavio writes –

“Our cook Valter has been working with us for ten years. He has this special recipe, a very traditional dish here in South Piedmont and one of my favorites. And guess what? It needs Barolo wine!”

 

Tom’s Comments –

It’s true—you will not need a knife to eat this tender, savory beef when it’s ready. Serve with cooked vegetables, as well as pasta, rice or potatoes and a full red wine with plenty of body (such as Barolo). This meal showpiece is hearty, but still light. If Barolo is not available, try another tannic wine.

When cooking, remember to check now and then and adjust the heat so the liquid stays at a simmer.

 

 

 

 

 

 

2 Comments leave one →
  1. November 30, 2016 7:18 PM

    Looks very appetizing 🙂

    Like

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