Tender yet flavorful, Braised Beef in Barolo is a classic recipe from Piedmont. The secret to its deliciousness? Marinating with wine and slow cooking. Although traditionally prepared with Barolo, the braised beef also pairs well with Ruché. Its aromatic notes harmonize beautifully with the braised meat, enhancing the scents of the spices and herbs used in the preparation.
Place the meat in a bowl with carrots, onions studded with cloves, garlic, celery, aromatic bouquet, pepper, salt, cinnamon, and nutmeg.
Pour the wine over, cover, and let marinate in a cool place for at least 6 hours or preferably overnight.
Drain the meat from the marinade and brown it in a saucepan with butter over high heat.
Spray with brandy and flambé until the alcohol evaporates.
Add the vegetables and the filtered marinade wine, cover, and cook over moderate 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
| Energy (kcal) | 165.41 |
| Carbohydrates (g) | 17.63 |
| of which Sugars (g) | 8.67 |
| Fat (g) | 32.78 |
| of which Saturates (g) | 0.39 |
| Protein (g) | 37.17 |
| Fiber (g) | 10.13 |
| Sale (g) | 0.02 |
