Barolo Braised

Ingredients for 4 servings:

• 1 kg roast beef (shoulder or even better rump)
• 2 carrots
• 1 stalk(s) celery
• 3 garlic cloves
• 2 bay leaves
• 1 tbsp pepper, whole grains
• 1 sprig(s) of thyme
• 1 bottle of red wine (Barolo)
• 50 g bacon, streaky
• 2 anchovy fillets
• 50 g dried tomatoes (not those in oil)
• 3 tbsp olive oil
• 40 g butter

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Braised beef in Barolo

Marinate the meat with chopped vegetables, spices, and wine in a freezer bag in the refrigerator for 24 hours. Drain the meat, reserving the wine. Sear the meat all over in olive oil and butter in a roasting tin. Remove from the pan and fry the chopped bacon. Sauté the pickled vegetables, anchovies, and roughly chopped sun-dried tomatoes for a few minutes. Return the roast to the pan, top up with the wine marinade, and bring to a boil. Cover and braise in a preheated oven at 200°C for about 2.5 hours. Wrap the roast in aluminum foil and keep warm. Purée the vegetables in the stock with a hand blender to thicken the mixture. Slice the roast and serve with the vegetables. No need to add salt! The tomatoes and anchovy fillets provide the necessary flavor.