Italian Meat & Fish Recipes

How to Make BRAISED BEEF IN BAROLO WINE

There is nothing better than Braised Beef in Barolo Wine to warm your soul.

This beef is marinated in Barolo and spices then braised with fresh vegetables and served with a rich sauce.


This is a classic Piedmont recipe where beef and Barolo wines are largely produced.

 

 

 

 

SERVINGS:6-8

INGREDIENTS:

  • 4 to 5 pound boneless bottom round or chuck roast
  • 2 1/4 cups of Barolo or Nebbiolo wine
  • 2 white or yellow onions
  • 1 carrot
  • 2 celery stalks
  • a bunch of thyme, rosemary, sage, laurel
  • 1 clove  (chiodi di garofano)
  • a few juniper berries
  • a few grains of black pepper
  • a pinch of coarse salt
  • 5/8 cups of butter

 

DIRECTIONS:

In a bowl marinate the meat with the aromatic herbs, spices and wine.

Marinating, optional, can last from 6 to 12 hours and should be done in the refrigerator.

In a non-stick pan, brown the meat, previously dried, on all sides.

Dice the carrot, onion and celery and put them together with the meat, add the herbs and spices with all the marinade, half a teaspoon of fine salt, and add water until the meat is covered.

Bring to a boil and cook with a lid and on low heat for two to three hours, until the meat is easily penetrable with a knife.

At this point there are two methods of preparing the sauce: with vegetables, or without.

The butter replaces the fat in the meat, which has been removed from the cooking liquid.

With the vegetables: remove the meat and let it cool first at room temperature, and then in the refrigerator, it must firm up well otherwise you will not be able to slice it.

Filter the cooking liquid, place it in the refrigerator in a baking dish, when the fat has congealed remove it and return the liquid to the saucepan, reduce it by boiling over medium/high heat, until you have about half a liter.

Add the vegetables and blend, add the butter off the heat, let it melt, then adjust the salt.

Slice the meat, salt each slice and heat it in the microwave or with a little water in the oven or in a frying pan, the important thing is to have only one layer or at most two slices, which once hot will be very delicate.

Serve the meat with the accompanying sauce.

 

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