Braised beef with Barolo wine – Italian recipe

Wine Recipes
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Today we’ll learn to cook with Sonia the braised beef with Barolo wine, a succulent main course with a rich and aromatic flavour. Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

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Where is it… here! This is exactly what I need to prepare an excellent braised beef with Barolo wine… let’s go!
Time and patience will be essential, but they’ll pay off in the end when you taste this succulent main course. Let’s see together what ingredients we’ll need:
• 2,2 lbs (1 kg) or more of priest’s hat or chuck steak
• 1 clove of garlic
• 2 bay leaves
• 1 branch of ròsemary
• Salt / a small piece of cinnamon
• 3 cloves • Peppercorns / 1 onion
• 2 stalks of celery / 2 carrots
• Less than 3 tbsp (40 g) of butter
• 3-4 tbsp of extra virgin olive oil
• 1 bottle of Barolo or red full-bodied wine

Let’s make it together:
Begin by washing and roughly chopping the vegetables, peel the garlic and put the piece of meat into a glass bowl: it should be narrow and tall since the meat will be covered with wine. Add the vegetables… and the garlic… the bay leaves and the rosemary… and the spices. Now cover everything with the wine and let it màrinate in the fridge for at least 12 hours covered with cling film.
12 hrs — fridge
After marinating all night, here is our piece of meat. Dab it with a clean cloth or some kitchen paper, then start cooking. Here we’re using a traditional kitchen, but of course you can cook in your own. Put the oil and the butter in a pot and brown the meat on each side.
It’s time to add the vegetables to the meat: I heated the marinading mixture with the microwave, but you can simply take it out from the fridge an hour before using, in this way we won’t stop the cooking process of the meat by adding cold ingredients. So add the vegetables… and let them brown for 10 minutes or more, until tender.
Now it’s time to add salt… stir a little bit… and add the wine used for marinating. Let the meat cook, or better simmer, for at least 2 hours on a very low flame, with a lid on.
2 hrs — low flame
After the braised beef has finished cooking, place it on a dish and cover to keep it warm. Then pour the cooking sauce into a bowl and whiz it up with an immersion blender to make the sauce for the beef.
Now slice the meat, coat with the sauce and enjoy your excellent braised beef with Barolo wine! From Sonia and GialloZafferano, bye and see you next videorecipe.

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