Barolo Braised Beef

Instructions

1. 1

   To prepare the Barolo braised beef, first clean and cut the carrots, celery, and onion into pieces.

2. 2

   Place the cinnamon stick and cloves in a cheesecloth. Prepare an herb bundle by tying together rosemary and sage.

3. 3

   After cleaning the cap of the priest, place it in a large bowl together with the vegetables, garlic, and peppercorns.

4. 4

   Also add the cheesecloth with the spices and the herb bundle. Cover with red wine, close with plastic wrap, and let marinate for 8-12 hours in the refrigerator.

5. 5

   After the marinating time, filter the marinating liquid and set it aside together with the vegetables. Pat the meat dry with paper towels. Melt the butter in a saucepan, then place the meat.

6. 6

   Season with salt and brown the meat on all sides for a total of 4-5 minutes. Now remove the meat from the saucepan and add the vegetables.

7. 7

   Drizzle with a little oil and sauté for about 3 minutes, then add the meat and the marinating liquid.

8. 8

   Add the tomato paste, mix, and cover with the lid. Bring to a boil and let simmer for 2 hours and 20 minutes, turning the meat halfway through cooking. Once cooked, remove the meat from the saucepan, then remove the spices and herbs.

9. 9

   With the heat off, blend the cooking juices with an immersion blender, then turn on the heat and let it reduce by half, without the lid. You are ready to serve: cut the braised beef into slices about 1 cm thick, then place them on a serving plate.

10. 10

    Spoon the sauce obtained from the cooking juices over the slices of meat, then garnish with a few sprigs of rosemary. Your Barolo braised beef is ready to be served!