Braised Beef in Barolo
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 bottles wine, Barolo, Barbaresco or Nibbiolo
- 1 ½ kg roast beef (hip) or other for braising
- 2 onion (s), roughly diced
- 2 carrots, diced
- 1 stalk celery, diced
- 2 bay leaves
- 2 sprigs thyme, large
- 6 grains pepper
- 3 tablespoon olive oil
- 2 tablespoon tomato paste
- beef broth
- Salt and pepper, pepper
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- Reduce the wine by half and let it cool down.
- Cut the meat into almost steak-sized pieces and place in a large, sturdy freezer bag with onions, carrots, celery, bay leaves, thyme and pepper (lightly pressed) and pour in the wine. Close well and shake briefly so that everything is well distributed. Marinate in the refrigerator overnight.
- The next day, sieve the contents of the bag, collecting the marinade. Dry the pieces of meat with kitchen paper.
- Heat the oil, gradually sear the meat. Then put all the pieces of meat back into the pot along with the vegetables and the spices from the marinade. Stir in tomato paste, pour in the wine (marinade). Top up with enough stock until the meat and vegetables are completely covered and bring to the boil once.
- Reduce the heat and simmer gently for 2-3 hours until the meat is tender but not yet crumbling.
- Alternatively, the meat can be cooked in the oven at 160 ° for 2-3 hours. There the liquid can evaporate faster, then add some more broth.
- Remove the pieces of meat from the sauce. Remove the bay leaves from the sauce and puree the sauce. Let it reduce briefly, season with salt and pepper.
- Put the meat back in the sauce and warm it up. Sprinkle with parsley.
- Serve with Italian white bread.
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