Beef Braised in Barolo Ingredients 2 tablespoons vegetable oil 2 medium carrots, thinly sliced 1 medium onion, thinly sliced 2 cloves garlic, minced 2 bay leaves 1 fresh rosemary sprig 6 fresh sage leaves 6 whole cloves 1 cinnamon stick 10 whole black peppercorns a 2-pound boneless beef rump roast, trimmed and tied 1 1/2 cups Barolo (Italian red wine) 4 cups beef broth 1 tablespoon all-purpose flour Procedure Heat the oil in a 5-quart kettle over medium-high heat until it is hot but not smoking, add the carrots, the onion, thegarlic, the herbs, and the spices, and saute until the onion is pale golden. Add the beef and brown, turning it, about 10 minutes. Add the wine and boil until the liquid is reduced by about one third. Stir in the broth and the flour and simmer the mixture, covered, for 2 hours, or until the beef is very tender. Remove the kettle from the heat and let the beef stand in the braising liquid for 15 minutes. Transfer the beef to a cutting board. Discard the bay leaves and the cinnamon stick and force the braising liquid through a food mill fitted with the fine disk into a bowl. Slice the roast across the grain into 1/8-inch-thick slices and serve with the sauce. Serving Information - Serves: 6
- Fat: g
- Calories:
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