Prünent Braised Beef
A Piedmontese braised beef reinterpreted with Prünent, the Nebbiolo of Val d’Ossola: beef seared and slowly cooked in red wine with vegetables, bay leaves, rosemary and cloves.
Ingredients
For 10 personeFor the braised beef
To finish
Before you start
Method
Tie and sear
Tie the beef and sear it evenly in a casserole with hot oil.
Add the aromatics and vegetables
Add the rosemary, bay leaves, garlic, carrots, onions, celery and cloves. Season with salt and pepper.
Cover with Prünent
When the vegetables have softened, pour in the Prünent until it covers the beef.
Cook slowly
Cook over a low heat, turning the beef from time to time, until tender.
Prepare the sauce
Remove the beef, strain or pass the cooking juices through a sieve, and adjust the consistency.
Slice and serve
Leave the beef to rest briefly, slice it and serve it covered with its Prünent sauce.
Good to know
Tips
Choose a cut rich in connective tissue and cook it slowly. Use a Prünent that you would happily drink at the table: the wine is a central part of the cooking juices.
Variations
The reference Piedmontese recipe uses Gattinara. Replacing it with Prünent is a regional reinterpretation and is not presented as a historically established version.
Storage
Braised beef improves after resting. It keeps in the refrigerator for 2 days, immersed in its sauce, and can be gently reheated.
Behind this recipe
The structure of the recipe follows the brasato al Gattinara documented by Piemonte Italia. In this version, the wine is replaced with Prünent, the Nebbiolo of Val d’Ossola, to create a braised beef that is consistent with the region and with Edoardo Patrone wines.
