Tender and flavorful, Braised Beef in Barolo is a classic recipe from Piedmont. The secret to its goodness? Marinating with wine and slow cooking. Although traditionally prepared with Barolo, the braised dish also pairs well with Ruché. Its aromatic notes harmoniously complement the braised meat, enhancing the scents of spices and herbs used in preparation.
Put the meat in a bowl with carrots, onions studded with cloves, garlic, celery, a bunch of herbs, pepper, salt, cinnamon, and nutmeg.
Soak with the wine, cover, and let it marinate in a cool place for at least 6 hours, or better, overnight.
Drain the meat from the marinade and brown it in a casserole with butter over high heat.
Splash 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 vegetable 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 a maximum of 2 days in an airtight container.
Ideal dish for cold seasons, to be paired with mashed potatoes or polenta.
Italy, 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 |
