Federica Abbona from La Fusina in Italy will taste Barolo and Dolcetto with us – a pair of reds. Recipe Beef braised in Barolo! We’re going to see if Mushrooms in Barolo also works!
Here is Federica’s mother’s recipe;
Beef 1 kg
Barolo (1 bottle) 750 ml
Rosemary 1 sprig
Bay leaf 2 leaves
Black peppercorns 4
Cinnamon sticks 1
1 clove garlic
Carrots (about 2 medium) 160 g
Celery (about 2 medium stalks) 100 g
Onions (about 1 large) 180 g
Butter 15 g
Extra virgin olive oil 50 g
Salt to taste
Start by making an aromatic bag for the cloves, peppercorns and cinnamon. Clean the celery, carrot and onion, peel and cut into 2-3cm thick chunks, then peel and crush the garlic clove.
In a large bowl put the meat, the vegetables, the herbs and spices. Then add the wine until the meat is completely covered. Cover with cling film and leave to marinate in the refrigerator for at least 8-12 hours.
After that time, take the meat out and place it on the chopping board, dry it with kitchen paper. In a pan, melt the butter in the oil over a medium heat.
When hot, add the meat and sear it all over.
Once seared transfer the meat and its stock to a large pot, heat for a moment over medium heat and add the vegetables, and season with salt.
Bring to a boil and then cover with the lid, lower the heat and let it simmer for 1 hour.
After this time, stir and, only if needed, can you add a little more marinating liquid.
Continue cooking for another hour. Once the braised meat is cooked, remove it from the pot and set aside on a plate, covering with the lid.
Then remove the herbs and spices, before blending the vegetables with the stock with a hand blender.
In the meantime, slice the meat and arrange in a serving dish; cover the slices with the sauce.
Your braised beef in Barolo is ready, enjoy your meal!
In Italy they would very likely serve this with polenta, we’re going for a potato and celeriac mash with spinach.