While we were in Piemonte, we enjoyed Brasato Vitello al Barolo (braised veal in Barolo wine) in several restaurants. I was so taken with the dish that, when we returned home, I thought it would be a cinch to duplicate it. How hard could it be? Put a veal roast and some veggies in some red wine and let it cook for 3-4 hours? Well, I was very wrong.
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