Brasato al Barolo

The recipe is inspired by Giallo Zefferano from this website.

Ingredients:

• Beef 1 kg chuck shoulder
• Barolo wine 750 ml - (1 bottle)
• Carrots 160 g
• Celery 100 g
• Onions 180 g
• Garlic 1 clove
• Rosemary 1 sprig
• Bay leaves 2 leaves
• Cloves 3
• Ground black pepper 4
• Cinnamon sticks 1
• Butter 1 tbsp
• Extra virgin olive oil 50 g
• Fine salt to taste

Instructions:

The day before

Brine the meat.

Cooking

• Brown the meat on every side. Set aside.
• Chop the onions, celery, carrots, and garlic.
• Brown the vegetables.
• Make a spice bag and put the cloves and cinnamon in a tea filter bag.
• Make a herb bag with rosemary and bay leaves.
• Deglaze with red wine.
• Add the meat and the spice and herb bags.
• Bring to a boil and lower the flame.
• Simmer for at least one hour.
• Turn meat.
• Wait at least 30 minutes more.

The sauce

• Remove the meat.
• Strain the liquid into a bowl for the sauce.
• Options for the sauce
  • Make a roux while the meat is being cooked and blend.
  • Add cornstarch or gelatin.
  • Reduce until almost demi-glace.