Beef Braised In Barolo Wine Recipe
Are you looking for a delicious Beef Braised In Barolo Wine recipe? It is an Italian cuisine delicacy. Treat your near and dear ones with this amazing Beef Braised In Barolo Wine as a Main Dish . The goodness of Beef makes Beef Braised In Barolo Wine a great treat. This Beef Braised In Barolo Wine is surely going to make you famous amongst your friends once they taste it. Try it right away!
Ingredients
2 garlic cloves, chopped
3 to 3-1/2 lbs. beef bottom round or chuck
Salt and freshly ground pepper to taste
2 fresh or dried bay leaves
Pinch of dried leaf thyme
4 to 5 cups Barolo wine or any full-bodied red wine
3 tablespoons butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1/2 lb. small white mushrooms
Directions
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.
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.
