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How To make Beef Braised In Barolo Wine Manzo Al Barolo
2 Garlic clove, chopped
3 1/2 lb Beef, bottom round or chuck
Salt Pepper, ground 2 Bay leaves, fresh or dried
Thyme, dried, pinch 5 c Wine, Barolo (I used one 750
-ml bottle) 3 tb Butter
2 tb Olive oil
1 Onion, medium, finely
-chopped 1 Carrot, finely chopped
1 Celery stalk, finely chopped
1/2 lb Mushrooms, white
Number of Servings: 6 This dish comes from the Piedmont region where fine wine and beef are produced. Rub garlic into meat. Season with salt and pepper. Place meat in a large bowl. Add bay leaves, thyme and enough wine to cover meat. Cover and refrigerate overnight. Drain meat, reserving marinade. Dry meat with paper towels. Melt 2 tablespoons butter with oil in a large heavy casserole. When butter foams, add meat. brown meat on all sides over medium heat. Remove meat from casserole. Add onion, carrot and celery to casserole. Saute until lightly browned. Return meat to casserole. Pour reserved marinade through a strainer over meat. Cover casserole and reduce heat. Simmer 2 to 2-1/2 hours or until meat is tender. Turn and baste meat often during cooking. Wash and dry mushrooms thoroughly and slice thin. Melt 1 tablespoon butter in a medium skillet. Saute mushrooms over high heat until golden. Add mushrooms to meat and cook 5 minutes longer. Place meat on a cutting board and cool 5 minutes. If sauce is too thin, cook uncovered over high heat 5 to 10 minutes. Slice meat and arrange on a warm platter. Taste and adjust sauce for seasoning, then spoon over meat. Serve immediately. Makes 6 to 8 servings. Sallie Austin
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Brasato al Barolo - Tender Beef Braised in Red Wine
Today we're making Brasato al Barolo. Actually, we will use a much less expensive wine known as Barbera which will save you quite a bit, but feel free to use Barolo if you like. This is a tender delicious beef dish that is best served over creamy polenta or mashed potatoes.
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INGREDIENTS WITH GRAM AMOUNTS
Marinate the beef
1 6-pound (2750g) brisket flat
1 large onion - diced
2 ribs celery - diced
2 large carrots - diced
4 cloves garlic - minced
1 bottle (750ml) dry red wine
2 cups (480g) low-sodium beef broth
1 large cinnamon stick
10 whole juniper berries
3 large bay leaves
10 large sage leaves
5 sprigs rosemary
3 cloves
Sear the beef and braise
2 tablespoons (28g) olive oil
1/4 pound (115g) pancetta diced
2 1/2 tablespoons (25g) Diamond kosher salt or 1 3/4 tablespoons Morton's kosher salt
2 teaspoons (5g) black pepper
1/2 cup (60g) all-purpose flour to dredge only, discard excess
1/2 cup (120g) dry Marsala
2 tablespoons (28g) butter cubed
salt and pepper to taste, for final sauce
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Brasato al Barolo DOCG con crostone di polenta e bagna d'inferno
Tiziana Ciofani prepara il piatto Brasato al Barolo DOCG con crostone di polenta e bagna d'inferno.
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Brasato Ricetta | Brasato di manzo al vino rosso | In Autunno o nell'inverno più freddo un piatto dal sapore intenso, pefetto per le feste e Domeniche in compagnia. Se vi è piaciuto lasciate un LIKE e se vi piace quello che facciamo ISCRIVETEVI al canale. Thanks !
Buona vita a tutti
Thanks for watching
Ingredienti per 4/5 Porzioni :
Kg .1 Carne di manzo
Litri 1 Vino rosso corposo
g. 150 Cipolla
g. 150 Carote
g. 100 Sedano verde + Spicchio d'aglio
g.15 +15 Burro + Olio extra
g. 60 Passata di pomodoro
g. 40 Ingrediente segreto ( nel Video )
g. 15 Farina -- Salvia, Alloro,
Rosmarino, Ginepro, Pepe in grani, Sale
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#Brasato#Manzo#Ricetta#Vino
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ATTREZZATURA UTILIZZATA NEL VIDEO :
CASSERUOLA DIAMETRO CM.30 Inox 18/10, Induzione --
CUCCHIAIO IN SILICONE --
I MIEI GUANTI PROFESSIONAL --
TAGLIERE IN BAMBOO --
( CONSIGLIATO ) OLIERA IN ACCIAIO INOX 1 L --
( CONSIGLIATO ) BILANCIA DA CUCINA Di PRECISIONE --
( CONSIGLIATO ) 2 MACININI x SALE E PEPE --
VICTORINOX, SWISS COLTELLINI PER VERDURE 2 PEZZI --
SOTTOPENTOLA IN SILICONE TAPPETINO --
CIOTOLA VETRO BORMIOLI cm. 27 --
TOGNANA VALENCIA SET 3 BICCHIERI 210 cc --
PASSAVERDURE INOX 24CM. --
MESTOLO, INOX 6 cm TESCOMA --
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Brasato al Barolo (Slow Braised Beef Rump in Red Wine)
A special Pot Roast in Red Wine – just in time for for Christmas. Beef rump with pancetta lardons seared in herbed butter then slow-braised in Red Wine (Barolo recommended). This is one of those dishes we like to cook for a holiday meal. I recommend you do too! It is so delicious it is indescribable - a must try. I recommend serving this with a soft polenta made with 30 month aged Parmigiano Reggiano cheese topped with herb-roasted mushrooms. A feast for a King!
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Ingredients (time: 5 - 6 hours serves: 6 - 8):
3.5 - 4 lbs Beef Rump Roast
2 oz Pancetta (cut into 1.5 inch lardons)
6 Tbsp Unsalted Butter
5 Sage (large leaves)
3 Sprigs Rosemary (leaves only - 1 Tbsp minced)
10 Sprigs Flat Leaf Parsely (leaves only)
2 Cloves Garlic
2 tsp Salt
1 tsp Black Pepper
1/4 tsp Nutmeg
1/2 cup Unbleached Flour
4 Bay Leaves
2 Tbsp Extra Virgin Olive Oil
1 Carrot (large - peeled)
1 Celery (rib)
1 Red Onion (large)
Extra Black Pepper and Fine Sea Salt for adjusting seasoning to taste
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