↞ recipe box start page
Category: Beef
Prep Time: Cook Time: Total Time:
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.
view more member recipes
BRAISED BEEF WITH BAROLO
view my recipes
print
save
Category: Beef
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Beef Braised In Barolo
by sgre52160
1 tablespoon olive oil 1 (3-pound) boneless beef chuck roast, patted dry Salt and freshly ground black pepper 3 ounces pancetta, diced 1 yellow onion, diced 2 medium carrots, diced 2 celery stal
by sgre52160
1 tablespoon olive oil 1 (3-pound) boneless beef chuck roast, patted dry Salt and freshly ground black pepper 3 ounces pancetta, diced 1 yellow onion, diced 2 medium carrots, diced 2 celery stal
Braised Beef Brisket
by sgre52160
2 (14.5-oz.) cans low-sodium beef broth 1 cup low-sodium soy sauce 1/4 cup lemon juice 5 garlic cloves, chopped 1 tbsp hickory liquid smoke (optional) 1 (7- to 9-lb.) beef brisket Garnish: fresh
by sgre52160
2 (14.5-oz.) cans low-sodium beef broth 1 cup low-sodium soy sauce 1/4 cup lemon juice 5 garlic cloves, chopped 1 tbsp hickory liquid smoke (optional) 1 (7- to 9-lb.) beef brisket Garnish: fresh
Braised Beef In Madeira
by sgre52160
3 lb lean chuck steak, 1 1/2 inch thick Salt and freshly ground black pepper 1/2 tsp allspice 2 onions, thickly sliced 4 carrots, thickly sliced 3 garlic cloves, peeled 1 1/2 cup Madeira o
by sgre52160
3 lb lean chuck steak, 1 1/2 inch thick Salt and freshly ground black pepper 1/2 tsp allspice 2 onions, thickly sliced 4 carrots, thickly sliced 3 garlic cloves, peeled 1 1/2 cup Madeira o
Beef Braised With Red Wine
by sgre52160
1/4 cup olive oil 8 oz button mushrooms, trimmed and quartered if large 5 strips bacon or pancetta, cut into 1/2-inch pieces 3 lbs boneless beef rump roast cut into 1-inch pieces Flour for dusting
by sgre52160
1/4 cup olive oil 8 oz button mushrooms, trimmed and quartered if large 5 strips bacon or pancetta, cut into 1/2-inch pieces 3 lbs boneless beef rump roast cut into 1-inch pieces Flour for dusting
Braised Italian Beef
by sgre52160
2 tbsp olive oil 4 to 5 lb beef pot roast 4 cloves garlic, minced 2 large Spanish onions cut into medium dice 8 ribs celery, trimmed and cut into 1 inch pieces 4 medium carrots trimmed and cut in
by sgre52160
2 tbsp olive oil 4 to 5 lb beef pot roast 4 cloves garlic, minced 2 large Spanish onions cut into medium dice 8 ribs celery, trimmed and cut into 1 inch pieces 4 medium carrots trimmed and cut in
view more member recipes