Brasato di manzo al Barolo


Ingredients for 4 servings:

1 kilo 200 grams beef chuck roast
2 carrots
1 stalk of celery
1 bay leaf
2 cloves
1 clove of garlic
1 branch of rosemary
2 cinammon sticks
1 pinch of thyme
2 Tablepspoons of tomato paste
1 bottle of Barolo or bottle of wine made from Nebbiolo grape
1 cup beef broth
1/2 cup Brandy
olive oil
salt and pepper

Season beef with salt and pepper and place in a casserole, pour the wine over the meat, add the chopped vegetables and herbs, and marinate for one night. Let stand at room temperature before cooking.

Preheat oven to 350 deg F. Heat a few spoons of oil in a large dutch oven or pot and add the drained meat (reserving marinade), browning lightly on each side. Add the marinade and boil until it is reduced. Thin the tomato paste with a 1 cup of beef broth and add to the pan. Cover the pan and cook in oven for about three hours. If necessary, add additional beef broth during the cooking. When done, drain the meat, place on a plate and keep warm. Reduce the sauce over a high flame, pass through a sieve and add the brandy. Slice the meat and cover it with some of the sauce, and place the rest in a gravy boat and serve.