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Beef Braised in Barolo Recipe

Beef Braised in Barolo Recipe

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Ingredients

Count

Nutrition

1008

Calories

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Ingredients:

Serving

6 1/2 to 7-lb boneless beef roast , chuck or bottom round, trimmed of fat
2 tsp coarse sea salt
1/2 cup extra-virgin olive oil
3 medium onions (1 1/4 lb total), peeled and quartered
5 big carrots (about 2/3 lb), peeled and cut in 2-inch wedges
6 big celery stalks (2/3 lb total), cut in 2-inch chunks
8 plump garlic cloves, peeled
3 branches fresh rosemary with lots of needles
8 large fresh sage leaves
1/2 tsp freshly grated nutmeg
1 1/4 tsp whole black peppercorns
1 1/4 oz dried porcini slices (about 1 1/4 cups, loosely packed)
three 750-ml bottles barolo, or as needed
3 cups beef stock , or as needed
freshly ground black pepper to taste

Directions:

Heat the oven, with a rack in the center, to 250°F.
Season all surfaces of the roast with 1 teaspoon salt. Pour the olive oil into the big pan, and set over medium-high heat. Lay the roast in, and brown it on each side for a minute or two, without moving, until caramelized all over. Remove to a platter.
Still over medium-high heat, drop in the cut vegetables and garlic cloves, toss to coat with oil, and spread out in the pan. Drop in the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, stirring frequently and scraping up the browned meat bits on the pan bottom, just until the vegetables soften, then lower the heat.
Push the vegetables to the sides, and return the roast to the pan, laying flat on the bottom. Pour in the three bottles of wine and any meat juices that collected on the platter. The roast should be at least half submergedadd beef stock as needed.
Cover the pot, and heat until the wine is steaming but not boiling. Uncover the pan, and place it in the oven. After 30 minutes, rotate the roast so the exposed meat is submerged in the braising liquid. Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until fork-tender. The liquid should not boil&151;if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.
After 4 1/2 hours or so, check the beef with a meat thermometer. When its internal temperature reaches 180°Fit should be easily pierced with a forktake the pan from the oven. Remove the meat to a platter, with intact carrot and celery pieces to serve as a garnish.
Skim any fat from the braising juices, heat to a boil, and reduce to a saucy consistency that coats the back of a spoon. Pour through a sieve set over a clean container. Press in the juices from the strained herbs and vegetable pieces. Pour in any juices from the meat platter, and season the sauce to taste with salt and freshly ground black pepper. (If you are not going to serve right away, put the meat and reserved vegetables in the sauce to rest and cool, for a couple of hours or overnight.)
To serve, slice the meat crosswise (easier when it is cool). Pour a shallow layer of sauce in a wide skillet, and lay the slices in, overlapping. Heat the sauce to bubbling, spooning it over the beef, so the slices are lightly coated. Lift them with a broad spatula, and slide onto a warm platter, fanned out. Heat the carrots and celery in the sauce too, if you've saved them, and arrange on the platter. Serve, passing more heated sauce at the table.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1007.92 Kcal (4220 kJ)
Calories from fat	445.73 Kcal
		% Daily Value*
Total Fat	49.53g	76%
Cholesterol	329.69mg	110%
Sodium	1144.23mg	48%
Potassium	1857.22mg	40%
Total Carbs	23.07g	8%
Sugars	6.45g	26%
Dietary Fiber	4.61g	18%
Protein	114.85g	230%
Vitamin C	8.4mg	14%
Vitamin A	0.4mg	13%
Iron	7.9mg	44%
Calcium	127.4mg	13%

Amount Per 100 g
Calories	153.84 Kcal (644 kJ)
Calories from fat	68.03 Kcal
		% Daily Value*
Total Fat	7.56g	76%
Cholesterol	50.32mg	110%
Sodium	174.65mg	48%
Potassium	283.47mg	40%
Total Carbs	3.52g	8%
Sugars	0.98g	26%
Dietary Fiber	0.7g	18%
Protein	17.53g	230%
Vitamin C	1.3mg	14%
Vitamin A	0.1mg	13%
Iron	1.2mg	44%
Calcium	19.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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