Stage 16: Brasato Piedmontese – Braised Beef in Barolo

First, make the marinade: Finely dice the carrot and garlic clove, slice the celery stalk, cut the onion into fine rings. Put vegetables with spices in a large saucepan, add red wine. Wrap beef with bacon strips and spaghetti and place in marinade. Refrigerate for 12-24 hours with lid on.

Remove meat from marinade, rub dry with kitchen paper and sear in hot butter-oil mixture. Before pouring broth over roast, remove cinnamon stick, fold in porcini powder.

Simmer at low temperature in oven for 3 hours. Remove the roast from the sauce, cut into slices. Strain roast sauce through a sieve, season with salt and cook a little more if necessary. Pour the sauce over the meat. Serve with gnocchi or polenta.

Drinking suggestion: Barolo

Our tip: Use a bacon with a strong flavor – this way you give this dish a special touch!

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