Beef braised in Barolo (4)
Instructions
Place the veal sottopaletta in an earthenware vessel (dianèt), add the marinated vegetables made into chunks and smells and cover with the wine Barolo.
Let stand the meat in the marinade for at least one night or for twelve hours.
Remove the meat from the wine, dry and let it fry with butter and olive oil in focus rather lively and under control: when the colour and typical brazing crust, add the marinade wine along with the vegetables and the smells, add salt and pepper.
Cook and focus to pan incoperchiato for about three hours.
Occasionally check the meat by drawing or wetting it with cooking liquid.
The cooking broth to shrink little by little until the right consistency.
When cooked, remove the meat, cut it into slices not too thin and drizzle with broth from which you removed the Rosemary, Bay leaves and garlic.
The pot roast is served hot, garnished with spring onions and sour of Ivrea.
Suggested wine: Barolo.
Ingredients and dosing for 6 persons
- 1000 g of sottopaletta di vitello (vein roast)
- 30 g of butter
- Olive oil
- Salt
- Pepper
- For the marinade:
- 1 bottle of barolo wine
- 1 onion
- 1 carrot
- 1 costa of celery
- 3 cloves
- 1 piece of cinnamon
- 3 leaves of laurel
- 1 sprig of rosemary
- 2 cloves of garlic