Brasato all'Oltrepò
Brasato all'Oltrepò is a beef dish slowly braised in the prestigious red wine of the Oltrepò Pavese denomination. Originating from the province of Pavia, this traditional Lombard recipe represents the excellence of regional cuisine, where the quality of the finest ingredients and local wine come together in a slow cooking process that enhances the flavours. A hearty and elegant dish, perfect for festive tables.
Preparation
- 1
Pat the meat dry with kitchen paper. Cut the vegetables into large pieces: carrot, celery, and onion.
- 2
Heat the oil in a braising pan or heavy-bottomed pot and place the beef inside. Brown it on all sides until a golden crust forms, about 10 minutes total.
- 3
Add the cut vegetables around the meat and let them flavour for 5 minutes, stirring occasionally.
- 4
Pour in the Oltrepò Pavese red wine and add the canned tomatoes. Incorporate the broth and rosemary. Season with salt and pepper to taste.
- 5
Bring to a boil, then cover the pot and transfer to a preheated oven at 160°C, or continue cooking on very low heat with the lid on.
- 6
Cook the brasato for approximately 2.5 hours, turning it every 40 minutes and basting it with its cooking liquid.
- 7
The meat is ready when it becomes very tender and can be cut with a spoon. The cooking liquid should be reduced and concentrated.
- 8
Remove the beef and keep it warm. Strain the sauce through a sieve to remove the vegetable pieces, or blend it for a creamier sauce.
- 9
Return the meat to its sauce, taste and adjust the seasoning with salt and pepper if necessary.
- 10
Serve the brasato sliced, accompanied by hot sauce, with creamy polenta or mashed potatoes.
Chef's Tips
For optimal results, choose high-quality meat with slight marbling. You can prepare this dish the day before: the meat will be even more tender and the flavours more harmoniously blended.