Brasato with Barolo wine

June 18, 2011


  • 1kg of veal
  • 25 gr of butter
  • 25 gr of bacon fat
  • one big onion
  • one garlic clove
  • one carrot
  • a stalk of celery
  • rosemary
  • a bay leaf
  • ten cloves
  • a piece of cinnamon
  • salt
  • pepper
  • three quarters of a liter of Barolo wine
  • broth
  • rhum

What to prepare

  • An oval shaped copper casserole with a lid
  • a carving fork
  • a sifter


Take the veal, and place it in a copper pot with the following ingredients: 25 grams of butter and minced bacon fat, a medium size onion, a garlic clove, a minced carrot, a piece of celery, rosemary, a bay-leaf, ten cloves, a piece of cinnamon, salt and pepper.

Cook on a high flame and watch the color turn dark brown; add Barolo wine and when it has all evaporated, pour in a ladle of cold water, adding water as it dries for at least three times.

Then add hot broth to cover entirely the meat, cover and cook for at least an hour at moderate heat.

Then take the meat out, and sift the remaining ingredients.

Once this has been done place the meat back in the sauce and cook until it reaches a perfect intensity. 15 minutes before serving add a glass of rhum.

Slice the meat thin and serve hot topping it with the sauce.