Brasato al Barolo
Barolo braised beef
This recipe was generously provided by the chefs from BU Restaurant and
Wine Bar, Maria Zingarelli and Alba.
This is a Piedmontese recipe that uses one of this region’s
most-loved wine—Barolo—to bring out the delectable flavour and
renowned quality of its beef.
Sure to please! Buon appetito!
Cooking time: about 3 hours
- 1 kg beef shoulder
- 1⁄2 onion
- 2 stalks celery
- 2 carrots
- 1⁄2 litre beef stock
- 1⁄2 litre Barolo
- 1 cup tomato sauce
- 2 cups cepes (porcini)
- All-purpose flour
- Salt and pepper, to taste
| Place carrots, celery
and onion in a food processor and finely mince (do not purée)
Put flour in a dish. Roll the meat in the flour, lightly coating
Choose a casserole dish that is both large and high. Pour in
a little extra-virgin olive oil, sauté the minced vegetables,
add the meat and brown over high heat.
Season with salt and pepper.
Pour in the wine, mix and let cook for 5 minutes.
Baste with the beef stock, cover and let simmer between 1 and
1 1/2 hours over low heat.
Add the tomato sauce. One hour later, add the cepes.
Serve with polenta.
Cooking time : about 40 minutes
- 250 g corn flour
- 1 litre water
Boil the water with a bit of salt and add the polenta. Cook
for about 40 min.*, stirring constantly.
(*Check cooking time on corn flour package).
Add water if needed to obtain desired consistency.
Dinner is served!
BU Restaurant and Wine Bar
5255 Saint-Laurent Blvd.
Tel.: (514) 276-0249