Barolo stewed beef – brasato al barolo
Ragout and stew
This stewed beef in Barolo is a typical dish from Piemonte in the North of Italy. <br />It takes a while to make plus the marinating time but it’s well worth the time. <br />This recipe is one of the most representative from the Piemonte due to the fact that you use Barolo. <br />The origin of this dish is unknown, although marinating meat was one of the ways to keep meat when there were no fridges and stewing for a long time, normally on wood burning cookers, was known to be used a long time ago. <br />Obviously, cooking the meat with Barolo gives it a very special aroma but you can substitute Barolo for another hearty red wine. <br />I chose to make this recipe with the meat cut in pieces but for a more elegant serving, use one whole piece of meat and serve it sliced. Also see note about the sauce at the end if serving the meat in slices. <br />
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