Beef braised in barolo
Instructions
Derive from the lard of long, thin strips, season with salt, pepper and larding meat (the peak is also called rump, rump, sottofiletto etc.
) lengthwise, using a special needle.
Put the meat in a bowl, cover it with wine, then add clean and sliced vegetables and spices.
Cover with plastic wrap and let stand overnight in a cool place.
When cooked, remove it from the marinade, dry it with a paper towel, tie it with a little bit of white Twine and infarinarla.
In a heavy-bottomed saucepan, heat the oil and butter, and rosolarvi the meat about not focusing too high.
Then remove the meat, drain odors from the wine and let them cook for a few minutes.
Put the meat in the pot, add salt and pepper and add odors, then sprinkle with the wine and let simmer gently for about 4 hours at indoor pot, stirring occasionally and making sure that the sauce doesn't dry too: in this case, add a bit of broth.
When cooked remove the meat, remove the Twine and let it cool to cut better.
Go to the mixer all that is left in the pot, and return to the fire with a knob of butter mixed with a bit of flour to thicken the sauce.
Cut the meat into thick slices and cover it with hot sauce.
Traditionally accompanied by polenta or mashed potatoes.
Ingredients and dosing for 8 persons
- 1500 g of top of beef
- 1 bottle of barolo wine
- 50 g of bacon
- 1 onion
- 1 carrot
- 1 costa of celery
- 2 cloves of garlic
- 1 leaf of laurel
- 2 cloves
- Cinnamon
- Pepper
- 40 g of butter
- 25 g of olive oil extra virgin
- Flour