Brasato – Slow-cooked beef in wine – Traditional Piedmontese recipe
Brasato – Slow-cooked beef in wine – Traditional Piedmontese recipe
by LiefLayer
2 Comments
Meancvar
Brasato al barolo takes a lot of patience but is worth it. Thanks for posting.
LiefLayer
This Sunday taking advantage of an offer I took very high quality meat (but very cheap), the cuts I used were (they are italian cuts but basically they are all long cook cuts like brisket:
Cappello del prete
Brut e bun
Punta di petto (brisket)
Gallinella
I marinated them in red wine (+ salt and honey) overnight
I put them to cook this morning in a little wine (not enough to cover the meat) + a carrot + a shallot + sage + thyme + salt + honey.
I cooked for about 3 and a half hours (actually I also checked that the meat at the heart was over 92°C and that it was soft, do not trust the hours). Every half hour/an hour I turned the meat (part of it should be in the wine part should not be covered in wine).
Let it rest for an hour.
Then I simply made the plate by taking four pieces, a little bit of the stock (reduced to “honey” level further in the pan),
With this I tested the Maillard reaction at low temperature (which in fact occurred anyway despite the temperature at the bottom being always constant at the boiling temperature of the wine lower than that of the water), consequently simplifying the process (you can avoid doing the sear… not that it can’t be done, but I noticed that the crust still forms with the long cooking at low temperature at least if you are not totally covering the meat in water/wine/liquid).
Obviously a unique delicacy.
I bagged the remaining portions and froze them for when I want them.
On Sunday I also took some excellent tongue and head, which I boiled yesterday and from which I obtained as well as various portions of tongue and head also a very gelatinous/flavorful broth that I portioned and froze.
I also found a couple of pork shanks that I cooked more or less with the same principles but using apple cider vinegar (which I think is a great pairing with pork).
2 Comments
Brasato al barolo takes a lot of patience but is worth it. Thanks for posting.
This Sunday taking advantage of an offer I took very high quality meat (but very cheap), the cuts I used were (they are italian cuts but basically they are all long cook cuts like brisket:
Cappello del prete
Brut e bun
Punta di petto (brisket)
Gallinella
I marinated them in red wine (+ salt and honey) overnight
I put them to cook this morning in a little wine (not enough to cover the meat) + a carrot + a shallot + sage + thyme + salt + honey.
I cooked for about 3 and a half hours (actually I also checked that the meat at the heart was over 92°C and that it was soft, do not trust the hours). Every half hour/an hour I turned the meat (part of it should be in the wine part should not be covered in wine).
Let it rest for an hour.
Then I simply made the plate by taking four pieces, a little bit of the stock (reduced to “honey” level further in the pan),
With this I tested the Maillard reaction at low temperature (which in fact occurred anyway despite the temperature at the bottom being always constant at the boiling temperature of the wine lower than that of the water), consequently simplifying the process (you can avoid doing the sear… not that it can’t be done, but I noticed that the crust still forms with the long cooking at low temperature at least if you are not totally covering the meat in water/wine/liquid).
Obviously a unique delicacy.
I bagged the remaining portions and froze them for when I want them.
On Sunday I also took some excellent tongue and head, which I boiled yesterday and from which I obtained as well as various portions of tongue and head also a very gelatinous/flavorful broth that I portioned and froze.
I also found a couple of pork shanks that I cooked more or less with the same principles but using apple cider vinegar (which I think is a great pairing with pork).