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 beef also pairs well with Ruché. Its aromatic notes harmoniously blend 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, herb bouquet, pepper, salt, cinnamon, and nutmeg.
Moisten with the wine, cover, and let marinate in a cool place for at least 6 hours or preferably overnight.
Drain the meat from the marinade and sear it in a casserole with butter over high heat.
Sprinkle with brandy and flame until the alcohol evaporates.
Add the vegetables and the strained 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 piping hot with mashed potatoes or polenta.
Ruché
Store in the refrigerator for a maximum of 2 days in an airtight container.
Ideal dish for the cold season, to be served 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 |
