Brasato al Barolo (Braised beef in Barolo)
	This is one of the classic, elegant Piemontese dishes, and really does require a good bottle of Barolo to come out right. Save it for a special occasion, and you'll be quite pleased with the results...
Region: Piedmont Preparation: Medium difficulty Serves: 4 people	Ingredients: • 2 lb 10 oz (1200 g) beef chuck roast; • a large slice of lard; • 2 carrots; • 1 stalk of celery; • A bay leaf; • two cloves; • 1 cloves of garlic; • a branch of rosemary; • 2 cinammon sticks; • a pinch of thyme; • 2 soup spoons of tomato paste; • 1 bottle of Barolo wine; • Some broth; • 1/2 cup Brandy; • oil, salt, and pepper.
	Preparation: Slice the lard in narrow sticks and insert them in the meat with a lard needle. Place in a casserole, pour the wine over the meat, add the chopped vegetables and herbs and marinate for one night. Heat a few spoons of oil in a casserole and add the drained meat, browning lightly on each side. Add the marinade and boil until it is reduced, thin the tomato paste with a bit of broth and add to the pan, salt and pepper lightly and cook over a medium flame for about three hours. If necessary add broth during the cooking. When done drain the meat, place on a plate and keep warm. Reduce the sauce over a high flame, pass through a sieve and add the brandy. Slice the meat and cover it with some of the sauce, and place the rest in a gravy boat.
Notes Piemontese cooking is among the best of the Italian regions. Great wines come from here and it's not a coincidence that the land that produces a great wine also produces a great cuisine.