Brasà al bareul, this is the name in Piedmontese dialect for brasato al barolo. Its soft flesh melts in your mouth and its unique flavor once tasted is never forgotten. Its secret? Excellent quality ingredients and a lot of patience!
Marinade of meat
Peel the garlic, remove the core. Cut 2 wedges into four parts. With a knife, cut the surface of the meat and insert the garlic into the openings. Wash carrots and celery and cut them into slices. Transfer the meat to a bowl and cover it with the herbs, aromas, the minced garlic clove, the vegetables and sprinkle the meat with Barolo. Cover with cling film and leave to marinate in the fridge for 24 hours.
The next day …
After 24 hours, take some absorbent paper. Remove the meat from the marinade and pat it dry with absorbent paper. Keep the marinade aside. Wrap the meat with kitchen twine – three turns on the long side and 3 on the short side. Sprinkle the meat with a drizzle of oil, rub the meat with salt, sprinkle with pepper and transfer the meat to a hot pan. Seal each side, add the vegetables and marinade and simmer for at least 3 hours, turning the piece of meat from time to time.
When the meat is tender, transfer it to a work surface, remove the string and keep the meat aside warm. Pour the marinade into a saucepan, remove the bay leaves and cinnamon and blend with an immersion blender. Put it back on the heat and let it thicken by adding some starch, dissolved in a little cold water. Bring to a boil. Season with salt. Cut the meat into 1 cm thick slices and arrange them on a serving plate. Cover with the sauce and serve accompanying the meat with mashed potatoes and polenta.
