Beef Barolo

By 29th October 2015Recipe

Beef in Barolo

Here at Taylors we take great pride in the quality of everything we sell. Only the very finest produce is displayed because we value our reputation and the confidence you, the customers, have in us. Equally, the best quality joints deserve the best preparation. The recipe below is certainly one for a special occasion but it is well worth the time and cost.

  • 2 ½ lb piece of Roasting Beef (topside/silverside).
  • 4 tbsp of extra virgin olive oil.
    1. Heat the oil in a flameproof casserole, add the beef and cook, turning frequently until it is browned all over.
  • 2 garlic cloves, crushed.
  • 4 shallots, sliced.
  • 2 celery sticks, sliced.
  • 1 large carrot, diced.
  • 1 tsp chopped fresh oregano.
  • 1 tsp chopped fresh rosemary.
  • 2 cloves.
    1. Add the above ingredients to the casserole and sauté stirring frequently for about five minutes.
  • 1 Bottle of Barolo Wine. Barolo is a famous and expensive wine from the Piedmont area of Italy. It has a mellow flavour and is key to the success of this recipe.
    1. Return the meat to the casserole placing it on top of the vegetables.
    2. Pour in the wine and bring to the boil.
    3. Lower the heat, cover and simmer for two hours until the beef is tender.
    4. Remove the meat from the casserole and let stand for 5 – 10 minutes.
  • Salt.
  • Pepper.
  • Freshly grated nutmeg.
    1. Whilst the meat is standing process the remaining contents of the casserole  adding a little beef stock if necessary.
    2. Season to taste with salt, pepper and grated nutmeg.
    3. Slice the beef and arrange on a warm serving plate.
    4. Spoon a little of the sauce on the beef and serve immediately.
  • Serve with broccoli, carrots, mushrooms, new potatoes or any other vegetable that takes your fancy. Spoon over a little more of the sauce.

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