Brasato Al Barolo – Braised Meat From Piedmont

Meat with chopped vegetables, spices and wine in a freezer bag for 24 hours in the refrigerator form.

Drain meat and pickling ingredients, collecting the wine. In a roaster, sear meat all around in olive oil and butter. Remove and fry the diced bacon in the fat. Sauté pickled vegetables, anchovies and coarsely chopped tomatoes for a few minutes.

Add roast repeatedly, fill up with wine marinade and let it bubble up once. Cover and steam in 200 °C stove for 2 1/2 hours. Then finely grind 1/3 of the vegetables and thicken the stew stock with it. Salting is superfluous! Anchovies and tomatoes add the necessary spice.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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