Brasato al Barolo is a jewel of Piedmontese cuisine. The name 'brasato' refers to the cooking method, where the meat is slowly cooked in its own juices with a small amount of liquid, while 'al Barolo' indicates the use of the iconic Barolo wine, which is the heart and soul of this dish.
The key to this recipe is the long marinating time, which allows the meat to absorb all the aromas of the wine and herbs. Slow cooking then ensures the meat becomes so tender that it melts in your mouth.
In a large bowl or pot, combine the wine, sliced vegetables, garlic, rosemary, bay leaves, black peppercorns, and cloves. Place the meat in the mixture, ensuring it is fully submerged.
Cover the meat and let it marinate in the refrigerator for a minimum of 12 hours, ideally 24 hours. Flip it occasionally to ensure the flavors are evenly distributed.
Remove the meat from the marinade and pat it dry with a paper towel (reserve the marinade). Season with salt and pepper.
In a large pot or Dutch oven, heat the olive oil. Sear the meat on all sides until it is deeply browned. Remove it and set it aside.
Add the vegetables from the marinade to the same pot and sauté until they soften. Pour in the marinade and cook for a few minutes to let the alcohol evaporate.
Return the meat to the pot and add the beef broth. Bring to a boil, then reduce the heat to a minimum, cover, and braise for 3 to 4 hours, or until the meat is so tender that it shreds easily with a fork. Turn the meat occasionally during cooking.
Remove the meat from the pot and let it rest for a few minutes. Strain the sauce through a sieve and blend or mash the vegetables into the sauce to make it thicker and richer. In this recipe, the vegetables are not just a base but also part of the final sauce.
Slice the meat into thick pieces, pour the sauce over it, and serve immediately. It is traditionally served with polenta or mashed potatoes.