Brasato al Buttafuoco

Here is the recipe for preparing an excellent Brasato al Buttafuoco, a full-bodied and aromatic red wine typical of the Oltrepò Pavese area in Lombardy. This dish is a classic of Italian cuisine, where the wine enriches the flavor of the meat.

Ingredients

• 1.5 kg of beef (chosen from cuts such as shoulder, topside or silverside)
• 750 ml of Buttafuoco wine
• 2 onions
• 2 carrots
• 2 celery stalks
• 2 cloves of garlic
• 3-4 cloves
• 1 sprig of rosemary
• Some bay leaves
• Extra virgin olive oil
• Salt and pepper to taste
• Beef broth to taste (optional)
• Flour, for dusting the meat

Preparation

1. Start by cleaning and finely chopping the onions, carrots and celery. Crush the garlic cloves.
2. Tie the meat with kitchen twine to maintain its shape during cooking.
3. Lightly flour the meat.
4. In a large pot, heat the oil and brown the meat on all sides until well seared.
5. Remove the meat, and in the same pot, let the chopped vegetables and garlic wilt.
6. Put the meat back in the pot with the vegetables, add the cloves, rosemary, bay leaves, and season with salt and pepper.
7. Pour in the Buttafuoco until it covers the meat and bring to a boil.
8. Lower the flame and simmer for at least 3 hours, adding beef broth if necessary to maintain the liquid level.
9. Once the meat is tender and the sauce has reduced and thickened, remove from heat.
10. Remove the aromatics and slice the meat. Arrange the slices on a serving platter and cover them with the cooking sauce.

Curiosity

The name “Buttafuoco” is linked to the traditions of Oltrepò and refers both to the liveliness of the wine and to local legends of fiery love stories. Brasato al Buttafuoco is a dish that pairs perfectly with this wine, creating a harmony between the dish and the glass.

To accompany this main dish, an ideal side could be mashed potatoes or polenta, for a traditional and enveloping combination. Enjoy your meal!