BEEF BRAISED IN BAROLO WINE

Preparation: 30 minutes

Marinating: 12 hours

Cooking: 3 hours

Servings: 4

INGREDIENTS:

• 3 1/3 lbs. (1.5 kg) beef chuck
• 1 bottle Barolo wine
• 3 1/2 tbsp. (50 ml) extra-virgin olive oil
• 2 cloves garlic, chopped
• 2 1/2 oz. (75 g) yellow onion, diced
• 2 oz. (60 g) carrot, diced
• 2 stalks celery, diced
• 1 sprig fresh rosemary
• 1 bunch fresh sage
• 1 bay leaf
• 1 clove
• 1 cinnamon stick
• 3-4 peppercorns
• salt

INSTRUCTIONS:

1. Tie the beef with kitchen twine and put it in a bowl with the spices, herbs and
   vegetables.
2. Add the Barolo and marinate the refrigerator for 12 hours. Remove the meat and dry it. Strain out the vegetables, reserving the vegetables and the marinade.
3. Heat the oil in a Dutch oven and sear the meat. Add the reserved vegetables and continue to cook; then add the reserved marinade, season with salt, cover, and cook on low heat.
4. When the meat is cooked, remove it from the Dutch oven and let cool so that it is easier to slice.
5. Meanwhile, put the sauce through a vegetable mill (or blend in a food processor), strain it in a sieve, and if necessary, reduce.
6. Slice the beef into thick slices and immerse them in the sauce. Leave them there for a while to acquire flavor before serving.