Beef braised in Barolo

Ingredients – serves 8

From The Food of Italy location 1277.

  • 3 tablespoons of olive oil
  • 2 stalks celery, finely chopped
  • 3 carrots, peeled and finely chopped
  • 2 cloves of garlic, crushed
  • 1 onion, chopped
  • sprig of rosemary
  • 1,500 gms beef topside in a piece of rolled silverside
  • 600ml Barolo or similar heavy red wine
  • salt and pepper
  • freshly grated nutmeg

Heat the oil and soften the celery, carrots, garlic and onion; add the rosemary and the meat and brown lightly all over; cover and simmer for 2.5 hours or until tender.

Lift out the meat and keep warm; remove the rosemary and blend the vegetables into a smooth cream; season with salt, pepper and nutmeg; reheat, slice the meat and pour over the sauce.


One comment

  1. Looking at images on the internet, it seems common to serve this on top of polenta with the sauce. This makes it look much nicer as well, although it came out pretty much the same as in the picture


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