Brasato

Brasato hails from Piedmont, where it comes in several variations but always boils down to "braised meat". This classic Italian-style pot roast is tasty on a cold day. Use good quality wine to marinate the meat, because it is then used to make a savory and flavorful sauce.

Ingredients

• 1 kg of rump roast
• 50 grams of butter or oil
• 1 bottle of red wine, like Barbera or Barolo
• 1 onion
• 2 carrots
• 2 stalks of celery
• some cloves
• 2 cloves of garlic
• nutmeg to taste
• 1 bay leaf
• 1 sprig rosemary
• 3 cloves
• salt and pepper to taste

Preparation

The day before or the morning before, put the meat and chopped vegetables in a big bowl and pour the wine over top. Let marinate.

To Prepare: Remove the meat from the marinade and pat dry with paper towels. Heat an ample saucepan, add some butter, and braise the meat evenly. Add salt and pepper, add a sprinkling of nutmeg. Strain the vegetables, retaining the wine, and add them to the stockpot when the meat is browned. Cook about 15 minutes, pour on the wine, add the herbs, cover and simmer for about 2 hours.

When the meat is cooked, remove it from the pan, tent with foil and let rest a few minutes before slicing. Use an immersion blender or food processor to blend the cooked vegetables and wine until smooth. Return the sauce to the pan, bring to a boil, then pour over the sliced meat. This dish is commonly served with potatoes or polenta.