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Brasato - the italian slow roasted beef dish - which cut to use?

post #1 of 4
Thread Starter 

Hi, I'm planning an Holiday dinner and have in the menu Brasato al Barolo.

Which meat cut is best for this dish? Thanks for your help!

 

Elisabetta

post #2 of 4

Short google turned up a consensus of boneless chuck roast....

Which by the way would hit the spot about now (close to lunchtime and I have been to busy to eat yet ).

:lips:

 

mimi

post #3 of 4
Short ribs would work, too, but will be more expensive
post #4 of 4

the best meat for Brasato it's the muscle part of beef , the most important for brasato beef ,the meat it's must be not lean meat, whit out the bones .

Is better marinaded the meat whit carrots, onions, celery, black pepper, ground salt, laurel, garlic,just a little dried Porcini ,end the end good red wine for 24 hours

you can ask your butcher the best fat meat for brasato I'm  can not traslate in english the best part name of beef

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