Braised beef with Barolo is a typical dish from Piedmont cuisine. Made with lean beef, it is slow-cooked with the aromas of garlic, onion, carrot, celery, and herbs. Barolo wine gives the dish a rich and intense flavor. Braised beef with Barolo is a delicious and inviting main course, ideal for special occasions or an elegant dinner.
Place a few tablespoons of butter, oil, and sliced onion in the saucepan
Sauté these ingredients, then add the meat after passing it in flour, sprinkling it with parsley, garlic, rosemary, and the rest of the chopped vegetables
Brown the meat on all sides, then deglaze with Barolo
Allow to evaporate, then salt and pepper
Continue cooking for about three hours, covered
Serve the meat sliced, covering it with its thickened sauce that has been passed through a sieve
Frying Pan
Chopping Board
Knife
Italy, Piemonte
| Energy (kcal) | 162.18 |
| Carbohydrates (g) | 0.2 |
| of which Sugars (g) | 0.04 |
| Fat (g) | 69.19 |
| Protein (g) | 78.56 |
