Meaning “braised in barolo”, this classic Italian dish uses a simple slow cooking technique to further develop the refined flavors of the Piedmont region for a dish that’s simply outstanding.
- 48 ounce Certified Piedmontese brisket flat
- 2 onions, chopped
- 3 medium carrots, chopped
- 2 fresh bay leaves
- 1 to 2 sprigs fresh rosemary
- 4 to 5 juniper berries
- 1 bottle barolo or other dry Piedmont red wine such as dolcetto or barbera
- 3 tablespoons butter
- 4 tablespoons virgin olive oil
- ½ cup dry Marsala wine or cognac
- 2 tablespoons flour
Put all the vegetables and spices in a bowl, add the beef and cover with the wine. Refrigerate overnight, or a minimum of 10 hours.
Heat a heavy-bottom pot, large enough to hold the beef and wine, over medium-high heat. Melt half of the butter with all of the oil. Take the beef out of the marinade, season it with salt and pepper, and brown it in the hot pot on all sides. Using a slotted spoon, take out all the vegetables from the wine and add them to the beef, stirring until they color a bit.
Add the wine to the pan, turn the heat down and cover with a lid. Simmer for about 2 hours, stirring occasionally and turning the beef.
Pour the Marsala or cognac into the stew, and let cook a few more minutes. Take the beef out of the pan and set it on a carving board.
Remove and discard the bay leaves and juniper berries. To strain the broth, put the wine and vegetables in a food mill or pour through a fine mesh sieve, applying pressure to the vegetables to extract all the juice. Reserve the juice and the vegetable puree.
In a saucepan, melt the remaining butter. Add the flour and cook for a few minutes, being careful not to brown the mixture. Add the wine and vegetable puree and cook for a bit longer, until the sauce thickens slightly.
Slice the meat against the grain, arrange it on a serving plate, and pour the very hot wine sauce on top. Serve this the traditional way, with polenta, or if you prefer, mashed potatoes.