Beef Braised In Barolo Wine - Manzo Al Barolo Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Garlic clove, chopped
3 1/2 lbs: Beef, bottom round or chuck
Salt,
Pepper, ground
2: Bay leaves, fresh or dried
Thyme, dried, pinch
5 cup: Wine, Barolo, I used one 750 ml bottle
3 tbsp: Butter,
2 tbsp: Olive oil,
1: Onion, medium, finely chopped
1: Carrot, finely chopped
1: Celery stalk, finely chopped
1/2 lbs: Mushrooms, white
Directions:
Number of Servings: 6
This dish comes from the Piedmont region where fine wine and beef are
produced.
Rub garlic into meat. Season with salt and pepper. Place meat in a
large bowl. Add bay leaves, thyme and enough wine to cover meat.
Cover and refrigerate overnight. Drain meat, reserving marinade. Dry
meat with paper towels. Melt 2 tablespoons butter with oil in a
large heavy casserole. When butter foams, add meat. brown meat on all
sides over medium heat. Remove meat from casserole. Add onion, carrot
and celery to casserole. Saute until lightly browned. Return meat to
casserole. Pour reserved marinade through a strainer over meat. Cover
casserole and reduce heat. Simmer 2 to 2-1/2 hours or until meat is
tender. Turn and baste meat often during cooking.
Wash and dry mushrooms thoroughly and slice thin. Melt 1 tablespoon
butter in a medium skillet. Saute mushrooms over high heat until
golden. Add mushrooms to meat and cook 5 minutes longer. Place meat
on a cutting board and cool 5 minutes. If sauce is too thin, cook
uncovered over high heat 5 to 10 minutes. Slice meat and arrange on a
warm platter. Taste and adjust sauce for seasoning, then spoon over
meat. Serve immediately.
Makes 6 to 8 servings.
Sallie Austin
Source from luhu.jp
This dish comes from the Piedmont region where fine wine and beef are
produced.
Rub garlic into meat. Season with salt and pepper. Place meat in a
large bowl. Add bay leaves, thyme and enough wine to cover meat.
Cover and refrigerate overnight. Drain meat, reserving marinade. Dry
meat with paper towels. Melt 2 tablespoons butter with oil in a
large heavy casserole. When butter foams, add meat. brown meat on all
sides over medium heat. Remove meat from casserole. Add onion, carrot
and celery to casserole. Saute until lightly browned. Return meat to
casserole. Pour reserved marinade through a strainer over meat. Cover
casserole and reduce heat. Simmer 2 to 2-1/2 hours or until meat is
tender. Turn and baste meat often during cooking.
Wash and dry mushrooms thoroughly and slice thin. Melt 1 tablespoon
butter in a medium skillet. Saute mushrooms over high heat until
golden. Add mushrooms to meat and cook 5 minutes longer. Place meat
on a cutting board and cool 5 minutes. If sauce is too thin, cook
uncovered over high heat 5 to 10 minutes. Slice meat and arrange on a
warm platter. Taste and adjust sauce for seasoning, then spoon over
meat. Serve immediately.
Makes 6 to 8 servings.
Sallie Austin
Source from luhu.jp