This dish is one of my favorite fall / winter dishes, great for something savory on a cold night !
YOU'LL NEED:
(serves 8)
- 4 lbs beef shoulder
- 1 bottle of Barolo wine (half will do the rest, well.. you know what to do !)
- 1 onion
- 2 carrots
- 1 celery stalk
- 1 bay leaf
- fresh rosemary
- 1.5 oz unsalted butter
- 1 t black peppercorns
- Potato starch to taste
- Salt & Pepper (QB)
PREPARATION:
(prep time: 2 hours plus 45 minutes cooking time)
- Place the meat in a pot large enough for it to fit snugly. Pour half the bottle of your wine on top of the meat and add sliced (thin) the onion and carrots as well as the chopped celery, bay leaf and a tea spoon of black peppercorns.
- Allow the meat to marinate overnight (make sure you turn it 2 or 3 times during this time). Upon completion remove the meat from the3 wine and tie it up using butcher's twine. Place a wide and low pot on medium heat and add the butter, pealed and crushed garlic as well as the chopped rosemary. Let the herbs get happy together (3-5 minutes) and add the meat and let brown evenly on all sides.
- While the above is happening, filter the wine from the marinade through a sieve to separate the herbs and vegetables.
- Season the meat with a pinch of salt, then baste it multiple times with the wine (from above). Cover and cook (medium heat). Using a ladle, skim off the fat from your sauce and then thicken it with 2 tablespoons of potato starch (first dissolve the starch in an 1/8 cup of warm water). After approximately 1 hour the meat will be cooked, remove the twine and place it on a serving dish.
- Carefully slice the braise and serve with the sauce. This dish is ideal to serve with polenta or potato puree (home-made) or also fresh tagliatelle pasta ! (I prefer the pasta)
ENJOY !!!
No comments:
Post a Comment