Brasato al Barbera is a typical dish of Piedmontese cuisine. This recipe involves a very full-bodied wine from the Monferrato area: Barbera d’Asti Superiore. This meal is full of flavors and pairs perfectly with Barbera d’Asti Docg Superiore Bricco Paradiso from Il Falchetto (wine available at SAQ)
- 1.2 kg of cut beef
- 1 celery stalk
- 3 carrots
- 1 onion
- 1 clove of garlic
- 1 bottle of Barbera d’Asti Superiore DOCG
- 2 garlic cloves
- extra virgin olive oil.
In a large bowl, marinate the meat with the chopped vegetables, wine and spices.
Let marinate for 12 hours in a cool place. After this time, remove the meat and dry it with paper towels and then brown it over high heat for about 10 minutes in a large saucepan with a drizzle of oil. Cook the meat on each side. Then add the marinade and cook for 3 hours, this time on low heat, with a lid.
Once cooked, remove the braised meat from the sauce, remove the spices and herbs and blend the vegetables with a mixer. Let the meat cool and then slice it and serve it with the Barbera sauce.