Every corner of Italy has a pot roast. This stewed beef recipe is from Piemonte; it's one of those dishes you set on the stove and leave while you do other things, and will improve if you can cook it most of the way one day and finish cooking it the next. To serve 6 you'll need:
Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 2 1/4 pounds (1 k) stew beef, for example rump or round
- A medium onion
- A medium carrot
- A 6-inch celery stick
- A clove of garlic
- A bouquet garnis made from a 6-inch (15 cm) sprig of rosemary, a few leaves of sage, and a bay leaf, tied together
- 1/4 cup each unsalted butter and olive oil
- 1 clove
- A hint of ground cinnamon
- A bottle of dry red wine (either Barolo or Barbaresco will be best, though a Nebbiolo will work)
- 1/2 cup whole milk or cream
- Salt and freshly ground pepper
Preparation:
Mince the vegetables. Heat the oil and the butter and sauté the minced vegetables until the onion is translucent gold, then add the meat, bouquet garnis, and spices, and continue cooking, stirring everything about. After about 10 minutes add the red wine, cover and reduce the heat to a simmer. Cook for an hour and a half, then (if you have time), remove it from the flames, let it cool, and refrigerate it over night.
The next day, reheat it and continue simmering until the meat is fork tender. Remove the bouquet garnis, stir in the milk or cream, and heat through. Remove the meat to a platter, blend the sauce, and then slice the meat thinly and serve it with the sauce spooned over it.
A wine? Barolo or Barbaresco would be perfect here.
The next day, reheat it and continue simmering until the meat is fork tender. Remove the bouquet garnis, stir in the milk or cream, and heat through. Remove the meat to a platter, blend the sauce, and then slice the meat thinly and serve it with the sauce spooned over it.
A wine? Barolo or Barbaresco would be perfect here.
