Braised Beef in Barolo Wine ….. Brasato al Barolo……

By Simon  , , , ,   

December 9, 2015

Made with the famous Barolo wine of the Piemontese region, this beef dish loves a long bathe in the full bodied wine along with vegetables & herbs before being slowly cooked over a gentle flame. This gives the dish its richness and succulence, traditionally served with polenta......... It's worth the wait.....

  • Prep: 20 mins
  • Cook: 3 hrs
  • Yields: 4 Generous

Ingredients

750 ml Barolo wine - full bottle

2-3 Cloves Garlic

2 Large Celery stalks, Carrots, Leeks

1 Small handful Rosemary

2 Small Bay Leaves

1 Small handful Black peppercorns

1 Pinch Fine sea salt

1 Splash Olive oil

Pinch Sea salt & freshly milled black pepper

1 Kg Chuck beef

1 Scattering Plain flour

Directions

What a little beauty this is and it's perfect for a chilly winter's evening as the slow cooking beef fills your kitchen and heart......

Into a large plastic bowl add the cubes of beef, celery, carrot, leeks, ripped bay, smashed garlic, bruised rosemary and a handful of lightly crushed black peppercorns, pour in the beautiful barolo wine and give it a good mix with your hands, cover and refrigerate overnight, this is when the magic happens.... If you are passing the fridge give it a toss every now and then.

On the day strain the wine, setting aside from the beef and vegetables.  Into a large cooking pan add a dash of good olive oil and a chunk of butter, heat adding the beef, vegetables and a dusting of plain flour, sealing in all the goodness. Add the wine and over a moderate heat bring to a boil, stirring to combine.  Season with salt and freshly milled black pepper.  Reduce to the lowest heat, place a lid on the pan slightly open and let the slow cooking commence, 3, 4, 5 hours, stirring very gently now and then.  Remove the beef and vegetables from the pan, turn up the heat and reduce the wine-juice by half, until thickened, gently re-add the beef and vegetables, serving straight to the table.

It's ready when the meat is super tender and your tasty buds can't control themselves anymore, serve with pillows of buttery mashed potato...... Oh yer and a glass or two of beautiful full bodied Borolo........

 

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