Bucatini Pasta with Braised Beef

When it comes to rich and succulent recipes, the Piedmont region takes the field by unleashing truly magnificent dishes, just like braised beef in Barolo. Starting from the timeless vitello tonnato to the famous ravioli. Then there are recipes such as green sauce, an irresistible companion to boiled meats and sandwiches. And the desserts? The best! The panna cotta, whose texture never ceases to conquer gourmets all over the world. And after this irresistible roundup of delicacies, which are part of the heritage of Italian cuisine, let's move on to the top of all recipes: braised beef in Barolo. A highly sought-after second course that is prepared using the red wine of the same name from Piedmont. A rich and succulent recipe to dedicate yourself to and to give to guests during special occasions, and why not, even for the Christmas holidays, for a sumptuous Christmas lunch!

Since I don't like waste in the kitchen, I decided to enrich the cooking juices by blending the vegetables in the marinade, but if you prefer a brighter color and an even stronger flavor, just unwrap them and let the bottom shrink to obtain a colorful reduction. Now that you know everything you need to know about braised beef in Barolo, all you have to do is get in the kitchen to make this precious cult of our cuisine!

INGREDIENTS

Beef 1 Kg

Barolo (1 bottle) 750 Ml

Carrots (about 2 medium) 160 g

Celery (about 2 medium ribs) 100 g

Golden onions (about 1 coarse) 180 g

Garlic 1 segment

Rosemary 1 sprig

Laurel 2 leaves

Cloves 3

Black peppercorns 4

Cinnamon sticks 1

Butter 15 g

Extra virgin olive oil 50 g

Fine salt to taste

PREPARATION

To prepare the braised beef in Barolo, start by making an aromatic bag. Place the cloves, peppercorns and cinnamon in a piece of sterile gauze. Close and make a bow with kitchen string. Then add the rosemary and bay leaves and move on to the vegetables. Clean the celery, carrot and onion, trim and cut into 2-3 cm thick chunks, then peel the garlic clove. In a large bowl, pour the meat, vegetables, bag and fragrant bunch. Then cover everything with wine until the meat is completely covered. Then cover with plastic wrap and leave to marinate in the refrigerator for at least 8-12 hours. After the time has elapsed, drain everything without throwing away the bottom. Take the meat and place it on the cutting board, dry it with paper towels. In a frying pan, melt the butter in the oil over medium heat. As soon as the bottom is hot, add the meat and let it brown over high heat. Turn on all sides so that the crust forms on the surface. After a few minutes, transfer the meat and its bottom to a large pot, heat for a moment over medium heat and add the drained vegetables leaving them to flavor over lower heat for about 15 minutes. At this point you can adjust the salt and cover the meat with its marinade up to half. Bring to a boil and then close with the lid, lower the heat a little and let it simmer for 1 hour. After the time has elapsed, turn over and, only if needed, you can add a little more marinating liquid. Continue cooking for another hour. Once the braised meat is cooked, remove it from the pot and set aside on a plate, covering with the lid. Then remove the aromas. Before blending the vegetables and the bottom of the cottra with an immersion blender, you can scoop up some liquid and set it aside. This way you can add it as needed to get the desired consistency. In the meantime, slice the meat, trying to get 2-3 slices per person and arrange in the serving dish; Cover the slices with the sauce. Your braised beef in Barolo is ready to be  enjoyed with the pasta of your choice!