Appetizing beef: how to cook a festive meat dish

Photo: from open sources

This is how beef is prepared in Piedmont.

If you love beef and like to cook the meat in one big piece, then try this Italian beef recipe. The beef is tender thanks to the slow cooking and the intoxicating aroma of the fine wine. This is the perfect recipe for a Sunday lunch or holiday occasion.

The beef prepared according to this recipe is called Barolo beef.

This is a typical Piedmontese recipe in which the beef is braised, that is, first browned at the bottom of a sauté, and then simmered for a long time in Barolo wine, one of the best Italian wines. with roasted vegetables and flavors such as sage and rosemary, clove and juniper. Barolo is a dry red wine. So if you don’t have the original Barolo wine, take any other that meets these requirements. The recipe was shared on the Cucchiaio website.

And it is slow cooking that allows the meat to become tender and gain flavor. It is cut into slices and served with boiled sauce with mashed potatoes, or polenta.

Barolo stew

Ingredients:

• 1 kg of beef pulp;
• new potatoes;
• 1 stalk of celery;
• 1 carrot;
• 1 onion;
• 1 clove of garlic;
• 2 sprigs of rosemary;
• sage leaves;
• 750 ml dry red wine (1 bottle);
• 500 ml vegetable broth;
• 1 bay leaf;
• 2 cloves;
• 2 juniper berries;
• 30 g butter;
• salt pepper.

Preparation:

1. To make Barolo stew, start by peeling the celery, onion and carrots and roughly chopping them. Also prepare a bouquet of aromatic herbs by tying a sprig of rosemary and a few sage leaves. Start trimming the piece of meat from the fattest parts.
2. After degreasing the meat, tie it with kitchen twine. Then start frying the beef over high heat in butter. When it is well browned on all sides, remove it from the pan, set it aside and fry the garlic, celery, carrots and onion in the same oil. When all the vegetables are soft, put the meat back into the pan, also adding a bouquet of aromatic herbs.
3. Pour the red wine over the meat and herbs and at this stage add the bay leaves, cloves and juniper berries. Then start cooking: cover the pan, reduce the heat and simmer over low heat for 3 hours, adding broth from time to time to submerge the meat.
4. About half an hour after the end of cooking, add new potatoes, after peeling, rinsing and cutting them in half. Finally add salt and freshly ground pepper.
5. Serve sliced ​​Barolo stew with sauce and potatoes. The broth in which the meat was cooked can be boiled down and served as a sauce.