Braised beef in Barolo

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. 

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 large) 180 g

Garlic 1 segment

Rosemary 1 sprig

Bay leaves 2 leaves

Cloves 3

Black peppercorns 4

Cinnamon sticks 1

Butter 15 g

Extra virgin olive oil 50 g

Salt to taste

Preparation

To prepare the braised beef in Barolo, start by making an aromatic bag. In a piece of sterile gauze, place the cloves, peppercorns and cinnamon. Close and make a bow with kitchen twine. Then tie the rosemary and bay leaves and move on to the vegetables. Clean celery, carrot and onion, trim and cut into 2-3 cm thick chunks, then peel the garlic clove. In a fairly 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 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 cooked sauce with the immersion blender, you can collect some liquid and keep it aside. In this way you can add it as needed obtaining 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, enjoy!

Preservation

Braised beef in Barolo wine can be kept for no more than two days in the refrigerator, preferably covered with the sauce, which in this case is good to dilute with water to completely cover the slices; The dish will also be covered with cling film. Freezing is not recommended.

Advice

If you prefer you can also not add butter but only oil; on the contrary, if you prefer only butter, it would be better to use clarified butter. In some versions, pork fat is added to make the braised beef in Barolo richer and tastier.