Beef braised in barolo wine - manzo al barolo
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Beef braised in barolo wine - manzo al barolo
  Beef    Wine    Italian  
Last updated 6/12/2012 1:07:55 AM. Recipe ID 34162. Report a problem with this recipe.
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      Title: Beef braised in barolo wine - manzo al barolo
 Categories: Italian, Beef
      Yield: 6 Servings
 
      2    Garlic clove, chopped
  3 1/2 lb Beef, bottom round or chuck
           Salt
           Pepper, ground
      2    Bay leaves, fresh or dried
           Thyme, dried, pinch
      5 c  Wine, Barolo (I used one 750
           -ml bottle)
      3 tb Butter
      2 tb Olive oil
      1    Onion, medium, finely
           -chopped
      1    Carrot, finely chopped
      1    Celery stalk, finely chopped
    1/2 lb Mushrooms, white
 
  Number of Servings:   6
  
  This dish comes from the Piedmont region where fine wine and beef are
  produced.
  
  Rub garlic into meat.  Season with salt and pepper. Place meat in a
  large bowl.  Add bay leaves, thyme and enough wine to cover meat.
  Cover and refrigerate overnight. Drain meat, reserving marinade. Dry
  meat with paper towels.  Melt 2 tablespoons butter with oil in a
  large heavy casserole. When butter foams, add meat. brown meat on all
  sides over medium heat. Remove meat from casserole. Add onion, carrot
  and celery to casserole. Saute until lightly browned.  Return meat to
  casserole. Pour reserved marinade through a strainer over meat. Cover
  casserole and reduce heat. Simmer 2 to 2-1/2 hours or until meat is
  tender. Turn and baste meat often during cooking.
  
  Wash and dry mushrooms thoroughly and slice thin. Melt 1 tablespoon
  butter in a medium skillet.  Saute mushrooms over high heat until
  golden. Add mushrooms to meat and cook 5 minutes longer. Place meat
  on a cutting board and cool 5 minutes.  If sauce is too thin, cook
  uncovered over high heat 5 to 10 minutes. Slice meat and arrange on a
  warm platter. Taste and adjust sauce for seasoning, then spoon over
  meat. Serve immediately.
  
  Makes 6 to 8 servings.
  
  Sallie Austin
  




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Recipe ID 34162 (Apr 03, 2005)

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