Beef braised in Barolo (6)
Instructions
Logs the meat with some few of bacon, put it in a bowl with chopped vegetables and the little bag with the aromas and spices; pour the Turkey, cover with a plate and let marinate (approximately 1 day), covered, in a cool place (not the refrigerator), stirring occasionally.
In a Pan fry in remaining chopped Bacon butter, then saute the meat drained and lightly floured, then pour over the marinade and bring to a boil; After about 10 minutes, remove the bag of spices, add salt, cover and cook over low heat.
Then remove meat and keep warm, pass the sauce in the Blender, place back on the stove, addensatelo, adjust salt and sprinkle others with brandy.
After a few minutes of boil, pour over the meat and serve with sliced polenta or mashed potatoes.
Ingredients and dosing for 4 persons
- 800 g of lean beef (thigh)
- 50 g of bacon
- 50 g of butter
- 1 splash of brandy
- Flour
- For the marinade:
- 1 bottle of very aged barolo wine
- 3 carrots
- 2 ribs of celery
- 1 onion
- 1 sprig of rosemary