How to cook braised beef with Barolo, a traditional Piedmontese recipe to be cooked in a pan for which a 12-hour marinade is foreseen, a twenty-minute preparation and a cooking time of about three hours.
Ingredients for 8 people
- 1.5 kg beef pulp
- 1 bottle of Barolo wine
- 3 medium-sized carrots
- 2 medium onions
- 1 celery rib
- 3 bay leaves
- 4 cloves
- 1 small piece of cinnamon
- 2 cloves of garlic
- 1 sprig of rosemary
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- 70 g of butter
- salt and black peppercorns
Preparation of braised beef with Barolo
After placing the meat in a pan together with the bay leaves, cloves and cinnamon, add the wine and leave to marinate for twelve hours in a cool place.
After the required time, remove the meat from the marinade, collecting the liquid to be kept aside for later, and brown it in another pan on all sides over high heat, in the melted and hot butter together with the rosemary.
When the meat has browned, add carrots, onions and celery cut into large pieces, in addition to the cloves of garlic left whole.
Brown everything for about ten minutes, then add the marinade liquid put aside, salt and peppercorns.
Continue cooking over low heat and with the pan covered, turning the meat over and over and wetting it with the cooking juices.
After cooking, remove the meat from the pan and cut it into slices, then pass the cooking juices through a colander and pour the sauce obtained on the slices of meat.
