Barolo is a famous wine from the Piedmont area of Italy. Its mellow flavour is the key to this dish, so don't stint on the quality of the wine.
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
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.
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.
serving amount
serves 4
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