Beef Braised in Barolo

Name: Beef Braised in Barolo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters beef stock, or as needed; 8 servings Freshly ground black pepper to taste; 1 teaspoons whole black peppercorns; 3 kilograms boneless beef roast, chuck or bottom round, trimmed of fat; 302 grams big carrots (about , peeled and cut in 2-inch wedges; 6 big celery stalks (2/3 pound total), cut in 2-inch chunks; 35 grams dried porcini slices (about 1 1/4 cups, loosely packed); 6 liters A heavy saucepan or enameled cast-iron French oven, round or oval, with a cover; select a pot in which the roast will fit with no more than 2 inches of space around it—the less space in the pot, the less wine youll need; 8 larges fresh sage leaves; 8 plump garlic cloves, peeled; 2 teaspoons coarse sea salt or kosher salt, or to taste; 8 servings A meat thermometer; 1 teaspoons freshly grated nutmeg; 118 milliliters extra-virgin olive oil; 3 mediums onions (1 1/4 pounds total), peeled and quartered; 3 branches fresh rosemary with lots of needles; 2250 milliliters Barolo, or as needed

Beef Braised in Barolo is a gluten free, dairy free, and primal main course. One serving contains 2121 calories, 239g of protein, and 117g of fat. This recipe serves 8. A mixture of enameled cast-iron oven, porcini, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat the oven, with a rack in the center, to 250F.

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Oven

Season all surfaces of the roast with 1 teaspoon salt.

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Salt

Pour the olive oil into the big pan, and set over medium-high heat.

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Olive Oil

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Frying Pan

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.

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Whole Garlic Cloves

Peppercorns

Sage

Vegetable

Rosemary

Nutmeg

Spread

Meat

Salt

Cooking Oil

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Frying Pan

Push the vegetables to the sides, and return the roast to the pan, laying flat on the bottom.

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Vegetable

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Frying Pan

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.

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Beef Stock

Meat

Wine

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.

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Water

Meat

Wine

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Oven

Frying Pan

Pot

After 4 1/2 hours or so, check the beef with a meat thermometer. When its internal temperature reaches 180Fit should be easily pierced with a forktake the pan from the oven.

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Beef

Meat

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Kitchen Thermometer

Oven

Frying Pan

Remove the meat to a platter, with intact carrot and celery pieces to serve as a garnish.

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Carrot

Celery

Meat

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.

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Vegetable

Herbs

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Sieve

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.)

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Ground Black Pepper

Vegetable

Sauce

Meat

Salt

To serve, slice the meat crosswise (easier when it is cool).

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Meat

Pour a shallow layer of sauce in a wide skillet, and lay the slices in, overlapping.

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Sauce

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Frying Pan

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.

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Sauce

Beef

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Spatula

Heat the carrots and celery in the sauce too, if you've saved them, and arrange on the platter.

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Carrot

Celery

Sauce

Serve, passing more heated sauce at the table.

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Sauce

/n /n /n Published by Knopf./n /nLidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American Kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York.