Braised Beef in Barolo

Name: Braised Beef in Barolo
Prep time: 60 min
Cook time: 240 min
Total time: 300 min
Yield: 6
Cuisine: Italia
Ingredients: 1 kg Beef pulp (thigh part); 1 unit Bottle of Barolo; 1 unit Celery; 2 units Carrots; 2 units Medium onions; 2 units Garlic; 1 unit Aromatic bouquet (parsley, sage, bay leaf, rosemary); 4 units Cloves; to taste Nutmeg; 1 small glass Brandy; to taste Ground cinnamon; 1 tablespoon Butter; to taste Salt; 5 units Black peppercorns

@iuain.com

Category: Main courses

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.

Difficulty: Medium

Cooking time: 240 minCooking: 240 min

Preparation time: 60 minPreparation: 60 min

Country: Italia

@iuain.com

Ingredients

No. Servings

Beef pulp (thigh part)1kg
Bottle of barolo1unit
Celery1unit
Carrots2units
Medium onions2units
Garlic2units
Aromatic bouquet (parsley, sage, bay leaf, rosemary)1unit
Cloves4units
Nutmegto taste
Brandy1small glass
Ground cinnamonto taste
Butter1tablespoon
Saltto taste
Black peppercorns5units

Purchasable products

Cozzo Mario "Amplè" Barolo DOCG 2019

1 product

£ 33.54

Preparation

STEP 1 OF 7
Place the meat in a bowl with carrots, onions studded with cloves, garlic, celery, aromatic bouquet, pepper, salt, cinnamon, and nutmeg.
STEP 2 OF 7
Pour the wine over, cover, and let marinate in a cool place for at least 6 hours or preferably overnight.
STEP 3 OF 7
Drain the meat from the marinade and brown it in a saucepan with butter over high heat.
STEP 4 OF 7
Spray with brandy and flambé until the alcohol evaporates.
STEP 5 OF 7
Add the vegetables and the filtered marinade wine, cover, and cook over moderate heat for about 4 hours.
STEP 6 OF 7
Pass the sauce through a food mill, pour it over the meat, and cook for another 10 minutes.
STEP 7 OF 7
Serve the braised beef very hot with mashed potatoes or polenta.

Suggestions

Ruché

General Information

Storage notes

Store in the refrigerator for up to 2 days in an airtight container.

More information

Ideal dish for the cold season, to be served with mashed potatoes or polenta.

Origin

Italia, Piemonte

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
37.17g·38%
Carbohydrates
17.63g·18%
Fats
32.78g·34%
Fibers
10.13g·10%