Beef braised in Barolo (2)
Instructions
Logs the meat with lard, put it in a pot with carrots, onions, celery, pepper, cloves, salt and pepper; cover with the wine and let it marinate for 24 hours, turning meat occasionally.
In a saucepan heat oil and butter, add drained meat, Browning it well on every side; Add the marinade with the vegetables, cover and cook for about two hours over low heat and cover pan.
Remove the pot roast, pass the gravy at the knitting mill.
Serve with polenta.
Accompanying wines: Barolo, Barbaresco DOCG DOCG Taurasi DOCG.
