Brasato with Barolo

October 15, 2011


  • one kilo veal joint
  • 30 g butter
  • olive oil
  • salt
  • pepper

For the marinade:

  • one bottle Barolo wine
  • one onion
  • one carrot
  • one celery
  • 3 cloves
  • a little cinnamon
  • 3 laurel leaves
  • rosemary
  • 2 garlic yolks


Put the joint in an earthware pot (dianèt), add all the vegetables for the marinade, cut in pieces, and the spices, then cover with wine. Let the veal stay in the marinade for at least twelve hours.

Take the meat away from the marinade, dry it and fry it lightly in butter and olive oil: once it’s fried, add the wine taken from the marinade, together with the vegetables and spices, salt and pepper.

Let it cook on a slow fire in a covereed pot for at least three hours. From time to time check the meat, turn it or wet it with the wine.

The sauce must become not too liquid. Once the meat is cooked, take it away from the pot, cut it in slices, not too thin, and cover them with the sauce, after having taken away all the vegetables and spices. Serve hot, if you want add some sour-sweet little onions.