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Shelly's Recipe

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BRAISED BEEF WITH BAROLO

Category: Beef

2 Spanish onions, chopped
3 medium carrots, chopped
4 celery sticks, chopped
2 bay leaves, preferably fresh
1 - 2 sprigs fresh rosemary
4 - 5 juniper berries
2 1/4 lb stewing beef, chuck or blade
1 bottle Barolo or other dry red wine
2 oz unsalted butter
4 tbsp extra virgin olive oil
1/2 cup dry Marsala
2 tbsp plain flour

Put all the vegetables and spices in a bowl, add the beef, and cover it with the wine. Cover and let stand in fridge overnight, or at least 10 hours.

In a heavy saucepan large enough to hold the beef and wine, melt half the butter with all the oil. Using a slotted spoon, take the beef out of the marinade and brown it on all sides in the hot pan. Similarly take out all the vegetables from the wine and add them to the beef, stirring them around until they color a bit.

Add the wine to the pan, turn the heat down, and cover with a lid. Cook for about 2 hours, stirring occasionally and turning the beef. Pour the Marsala into the stew and let cook just a few more minutes. Take the beef out of the pan and put it on a carving board.

Put the wine and vegetables in a blender or a food mill, discarding the bay leaves, rosemary, and juniper berries. Blend. Melt remaining butter in the pan. Add the flour and cook on low heat, stirring, for a few minutes, being careful not to brown the mixture. Add the wine and vegetable mix and cook just until the sauce thickens slightly. Slice the meat and put it on a serving plate. Pour the very hot sauce over the meat. Serve with polenta and a green vegetable. Serves 6.



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