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Barolo wine is a rich and popular wine from Northern Italy. Braising the beef with this wine sauce adds a complexity to the dish that you can't get with other wines.
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Rub the meat with salt
Place the herbs and spices (rosemary, bay leaves, cloves, cinnamon, peppercorns, garlic) in the gauze. Tie it into a neat parcel (creating a bouquet garni).
Place meat and the gauze with herbs in a deep pot
Coarsely chop the celery, carrots and onion and add to pot with meat
Pour in one bottle of Barolo wine.
Cover and refrigerate for at least 24 hours, turning the meat about every 2 Hours.
Put some flour in a shallow dish
Remove meat from the marinade. Squeeze out excess liquid.
Coat the meat with flour, making sure that it is well floured
Wrap the pancetta around the roast
In a large, deep skillet, brown the roast in the butter, on all sides
When the meat is well browned, add the wine, vegetables and herbs to the skillet.
Cover and simmer for 15 minutes. Then remove the bouquet garni.
Simmer for 2 Hours. Turn the meat several times
After 2 hours, remove the meat to a plate and keep warm
Prepare the gravy by making a puree' of all remaining ingredients in the pot (use a food mill, immersion blender or food processor)
Return gravy to the pot and simmer to thicken
Add the Brandy to the gravy. Add salt if needed.
Slice the roast. Pour the gravy over the sliced meat and serve.
Ingredients
Directions
Rub the meat with salt
Place the herbs and spices (rosemary, bay leaves, cloves, cinnamon, peppercorns, garlic) in the gauze. Tie it into a neat parcel (creating a bouquet garni).
Place meat and the gauze with herbs in a deep pot
Coarsely chop the celery, carrots and onion and add to pot with meat
Pour in one bottle of Barolo wine.
Cover and refrigerate for at least 24 hours, turning the meat about every 2 Hours.
Put some flour in a shallow dish
Remove meat from the marinade. Squeeze out excess liquid.
Coat the meat with flour, making sure that it is well floured
Wrap the pancetta around the roast
In a large, deep skillet, brown the roast in the butter, on all sides
When the meat is well browned, add the wine, vegetables and herbs to the skillet.
Cover and simmer for 15 minutes. Then remove the bouquet garni.
Simmer for 2 Hours. Turn the meat several times
After 2 hours, remove the meat to a plate and keep warm
Prepare the gravy by making a puree' of all remaining ingredients in the pot (use a food mill, immersion blender or food processor)
Return gravy to the pot and simmer to thicken
Add the Brandy to the gravy. Add salt if needed.
Slice the roast. Pour the gravy over the sliced meat and serve.