Beef Braised In Barolo

1 fave
More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1363
FAT
309%
CHOL
206%
SOD
74%

Comments

Add a comment

Ingredients for 8 servings

6 1/2 to 7-pound boneless beef roast, chuck or bottom round, trimmed of fat

2 teaspoons coarse sea salt or kosher salt, or to taste

1/2 cup extra-virgin olive oil

3 medium onions (1 1/4 pounds total), peeled and quartered

5 big carrots (about 2/3 pound), peeled and cut in 2-inch wedges

6 big celery stalks (2/3 pound total), cut in 2-inch chunks

8 plump garlic cloves, peeled

3 branches fresh rosemary with lots of needles

8 large fresh sage leaves

1/2 teaspoon freshly grated nutmeg

1 1/4 teaspoons whole black peppercorns

1 1/4 ounces dried porcini slices (about 1 1/4 cups, loosely packed)

Three 750-milliliter bottles Barolo, or as needed

3 cups beef stock, or as needed

Freshly ground black pepper to taste

A heavy 6-quart saucepan or enameled cast-iron French oven, round or oval, with a cover; select a pot in which the roast will fit with no more than 2 inches of space around it—the less space in the pot, the less wine you'll need

A meat thermometer

You might also like

Beef Braised In Red Wine
Epicurious
Barolo-Braised Veal
Food & Wine
Short Ribs Braised With Barolo
Williams-Sonoma
Beef Braised In Barolo
Leite's Culinaria
Braised Short Ribs With Horseradish Gremolata A...
Leite's Culinaria
Onion Braised Grass-Fed Beef Brisket
Pamela Salzman
Wine-Braised Steak With Rosemary
Nourished Kitchen
Stout-Braised Short Ribs
Williams-Sonoma
Braised Brisket With Tzimmes And Hard Cider Red...
Nourished Kitchen
Slow-Cooker Coffee-Braised Brisket With Potatoe...
Real Simple