Braised in wine
Presentation
Braised wine is a classic dish of Italian cuisine, it is prepared throughout northern Italy but is typical of Piedmont where it is traditionally prepared with one of the best and most prized wines in the world: Barolo. This succulent meat dish accompanied by its sauce and a side dish of purée or polenta is a typical holiday dish also due to the long cooking and marinating it requires; but the result is definitely worth the effort.Ingredients:
- piece of beef weighing approximately 900 grams (for braised meat)
- 90 grams of carrot
- 90 grams of celery
- 90 grams of shallots or onion
- 1 bunch of rosemary and sage
- 2+2 bay leaves
- 9 grams of salt
- 750 ml of full-bodied red wine
- 30 grams of butter
- olive oil to taste
- black pepper to taste
Preparation:
1 Coarsely chop the carrot, celery and shallot. 2 In a not too large container, marinate the meat with the vegetables, red wine and two bay leaves. Cover the container with cling film and marinate the meat in the refrigerator for at least 6-8 hours. After marinating 3 , separate the meat and vegetables from the wine and remove the bay leaves.
At this point 4 brown the meat on all sides in a pan with butter, so as to seal all the sides of the meat well. Once this is done, remove the cooking juices and 5 the marinated vegetables for a few minutes in olive oil. 6 Then add the meat, salt, add the marinade wine, two bay leaves and the bunch of rosemary and sage. Cook over low heat with the lid on for about 2 hours and 30 minutes, turning the meat every 30 minutes.
When it is ready, separate the meat, 7 liquid and vegetables; remove the bunch of aromatic herbs and the bay leaves and blend the vegetables. Let the meat rest and in the meantime heat the blended vegetables in a pan 8 adding the cooking liquid necessary to reach the correct consistency of the sauce and adding pepper and salt if necessary. 9 Cut the meat into slices and serve it together with the cooking juices and the side dish you prefer.
Advise
- Salting : salt the meat only when you cook it with wine and vegetables, after having sealed it by searing it with butter.
- The marinade : it is certainly recommended but not essential, if you don't have time to do it, don't give up.
- Let the meat rest : once cooked, let the meat rest for about 15-20 minutes so that the juices can redistribute.
- Side dish : it is usually accompanied with polenta or mashed potatoes.
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