Brasato Al Barbera d`Alba
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 6 hrs |
| Total Time | 7 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 ½ kg beef, “mayor`s piece” for braising
- 1 ½ kg pasta, wide
- 1 ½ liter red wine (Barbera d´ Alba) for braising
- 1 liter white wine (Riesling) for braising
For the sauce:
- 3 beef bones
- 2 bunches soup greens (celery, carrots, parsley, leek)
- 3 carrot (s)
- 5 onion (s)
- 1 head garlic, fresh
- 3 sprigs thyme, fresh
- 2 sprigs rosemary, fresh
- 1 sprig sage, fresh
- 4 bay leaves
- 2 carnation (s)
- 1 slice (s) bread (black bread)
- 4 small can tomato paste, 1-fold concentrated
- Sea salt with rosemary
- Pepper from the grinder
- Mustard (preferably from Maille) to coat the roast
- olive oil
- Honey, (forest honey)
- 100 ml cream
- 2 cubes broth, clear
Print Recipe
Pin Recipe Instructions
- Prepare and dice the soup greens, onions and carrots, halve the garlic bulb and set aside. At the same time, heat the oven to 150 ° C. Salt and pepper the meat well and coat thinly with mustard. Then do not heat the olive oil too much in the roaster and fry the meat all around until the pores are closed. Put aside. Roast the prepared vegetables, herbs, spices and bones as well as the roughly diced black bread in the roaster until everything is browned and translucent. Then add tomato paste, fry and deglaze with the braised wine, add a good dash of honey and the brasato pieces and put them in the oven. Now let simmer for 4-6 hours with the lid on until the meat is very tender. Season the seized sauce with cream and broth to taste. Reduce the gravy until a creamy sauce is formed and, if necessary, season with salt and pepper. Serve the pot roast with plenty of rich Barbera d`Alba and broad pasta. Also suitable as an uncomplicated celebratory meal, as it is very easy to prepare.
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