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Beef in Barolo

ingredients

serves 4
4 tbsp oil
1 kg (2 lb) piece boned rolled rib of beef, or piece of silverside (round)
2 garlic cloves, crushed
4 shallots, sliced
1 tsp chopped fresh rosemary
1 tsp chopped fresh oregano
2 celery stalks, sliced
1 large carrot, diced
1 bottle Barolo wine
freshly grated nutmeg
salt and pepper

method

1. Heat the oil in a flameproof casserole and brown the meat all over. Remove the meat from the casserole.

2. Add the garlic, shallots, herbs, celery, carrot and cloves to the casserole and fry for 5 minutes.

3. Replace the meat on top of the vegetables. Pour in the wine. Cover the casserole and simmer gently for about 2 hours until tender. Remove the meat from the casserole, slice and keep warm.

4. Rub the contents of the pan through a sieve (strainer) or puree in a blender, adding a little hot beef stock if necessary. Season to taste with nutmeg, salt and pepper. Serve the meat with the sauce, accompanied by broccoli, carrots and new potatoes.

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