Tender yet flavorful, Braised Beef in Barolo is a classic recipe from Piedmont. The secret to its goodness? The wine marinade and slow cooking. Although traditionally prepared with Barolo, braised beef also pairs well with Ruché. Its aromatic notes blend harmoniously with the braised meat, enhancing the aromas of the spices and herbs used in the preparation.
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Place the meat in a bowl with carrots, onions studded with cloves, garlic, celery, bouquet garni, pepper, salt, cinnamon and nutmeg.
Moisten with the wine, cover and let marinate in a cool place for at least 6 hours or, even better, overnight.
Drain the meat from the marinade and brown it in a casserole with butter over high heat.
Sprinkle with brandy and flambé until the alcohol evaporates.
Add the vegetables and the filtered marinade wine, cover and cook over medium heat for about 4 hours.
Pass the sauce through a food mill, pour it over the meat and cook for another 10 minutes.
Serve the braised beef very hot with mashed potatoes or polenta.
Ruché
Store in the refrigerator for up to 2 days in an airtight container.
Ideal dish for the cold season, to be served with mashed potatoes or polenta.
Italia, Piemonte
