Italian-Style Beef Braised In Red Wine Recipe

Brasato al barolo is one of the most classic and elegant dishes from the northern italian region of piemonte (piedmont): a hearty cut of beef slow-cooked in red wine until meltingly tender. It requires a hearty red wine, ideally a barolo (though you could use other hearty red wines such as chianti, brunello, barbera, or taurasi), for the right results. Save it for a special occasion, and you'll be quite pleased with the results. It is generally served over creamy polenta or mashed potatoes, but you could also serve it with buttered egg noodles. Any leftovers (though you might not have any, it is so tasty), can be used to make a filling for stuffed pastatraditionally agnolotti or ravioli in the piemonte region, but any fresh pasta shape will do.