Braised beef in Barolo
Second course
ready in: 55 mins
difficulty:

PRODUCTS USED FOR THIS RECIPE
INGREDIENTS FOR 4 PEOPLE
800gr beef rump,
30gr white flour,
1 onion,
1 clove of garlic,
2 carrots,
2 celery stalks,
1 rosemary sprig,
1 sage sprig,
3 tablespoons extra virgin olive oil,
½ Ecodose of hot water,
3 Ecodoses of Barolo,
2 bay leaves,
5–6 parsley sprigs,
2 cloves,
Nutmeg,
Salt and pepper
PREPARATION
1 Cut the meat into small 5cm morsels and clean as needed. Toss it in the flour, shake to remove excess flour and arrange it on a plate.
2 Chop the garlic, parsley, sage and rosemary. Cut the onion, carrots, celery into small pieces.
3 Put the oil in the cooker and heat it on medium heat. Add the meat, brown it for about 5 minutes without covering it, turning it over a couple of times. Remove from the cooker and set it aside. Put the herbs and vegetables in the cooker and sauté them for 1 minute, then add the bay leaf as well.
4 Put the meat in again, add the cloves and a pinch of nutmeg. Cook on medium heat with no lid for 5 minutes, then moisten with ½ Ecodose of hot water and stir well. Add the Ecodoses of wine, stir, then close the cooker and cook for 45 minutes after the hiss.
5 Let the steam vent gradually, then open the lid, add salt and pepper. Arrange the meat on a tray and liquidise the cooking juices after removing the rosemary and cloves. 6 Serve the braised beef covered with its thick sauce.
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