Braised beef with Barolo red wine sauce

by Hotel head chef,

10 servings

  • 3lb beef
  • 1 Barolo red wine bottle
  • 1 onion
  • 1 carrot
  • 1 celery
  • 2 bay leaves
  • Rosemary
  • Black pepper
  • Butter
  • Ham fat
  • Potato flour
  • 2 cloves of garlic

Put the beef in a pot and pour the red wine. Add sliced onions and carrots, chopped celery, 2 bay leaves, a pinch of black pepper. Let it marinate for 24 hours.

When ready to cook, drain the beef well and put it in a pan with butter, ham fat, garlic, rosemary and cook well.

Strain the marinade and put into a bowl. Boil until sauce becomes thick. Season the beef with a pinch of salt and pour on the marinade. Cover and let it cook again on low heat.

Add potato flour to the marinade. Take off the string. Place in a dish. Slice the beef and pour on the sauce. Serve with mashed potatoes.

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