Brasato al Barolo

© Michael Rathmayer

© Michael Rathmayer

Ingredients

1 1/2
kg
chuck of beef
2
large carrots, peeled
2
large onion, peeled
2
stalks of celery
2
garlic cloves
2
bay leaves
1
rosemary sprig
8
Juniper berries
10
Peppercorns
1
cinnamon stick
salt and pepper
1
bottle Barolo
butter, unsalted
flour, plain
Sugar, white

Tools:
Kitchen twine, a thin piece of cloth (cotton), cast iron roaster, sieve, hand blender
Preparation:

  • The recipe is prepared over two days to give the meat time to marry with the flavours of the wine and herbs. On the first day, salt the shoulder shank and fry it in hot butter on all sides. coarsely chop 2 carrots, 1 onion and 2 stalks of celery, finely chop 2 cloves of garlic.
  • Remove the meat from the pan and keep warm, add a spoonful of butter to the drippings, add the vegetables and sauté briefly. Place the sautéed vegetables in a saucepan or bowl suitable for the size of the meat. Place the roast on top, pour the bottle of Barolo over it.
  • Tie the bay leaves and rosemary sprig into a herb bouquet with kitchen twine. Wrap the cloves, juniper berries and peppercorns in the fabric and tie into a small bag. Add together with the cinnamon stick. Put the lid on and leave to infuse overnight. Turn the roast from time to time.
  • On the second day, remove the meat from the pot, heat butter in a cast-iron roaster, sear the meat vigorously on all sides this time, so that it gets a nice, dark brown colour. Remove. Pour the wine through a sieve into a container. Sauté the vegetables on a high heat for a couple of minutes.
  • Place the meat on top, pour the wine over it, bring to the boil, salt and braise on a gentle heat for 2 hours. Melt 2 teaspoons of butter, add 1 teaspoon of flour and stir-fry until light brown. Lift the meat out of the pot and let it rest covered. Remove the spice bag, cinnamon and herb bouquet, blend the vegetables in the sauce with a hand blender until creamy, pass through a sieve.
  • Put back in a pan and bring to the boil with the butter-flour mixture (Roux) and reduce by half. Season to taste, if necessary adjust taste with a little sugar. Put the meat back into the sauce and let it rest. Before serving, warm over a gentle heat for about 20 minutes, then cut the meat into finger-thick slices, transfer to a warmed serving platter and garnish with the sauce. A classic polenta would go well with this.