John Myers
Beef Roll Braised in Barolo (also Called False Fillet) with Polenta
The perfect beef roll braised in barolo (also called false fillet) with polenta recipe with a picture and simple step-by-step instructions.
- 250 g Soup greens fresh
- 1 tbsp Butter
- 1 kg Beef wrong fillet
- Salt and pepper
- 375 ml Barolo red wine
- 375 ml Beef broth
- 1 tbsp Tomato paste
- 5 Juniper berries
- 4 Cloves
- 2 Bay leaves
- 1 tbsp Green pepper pickled in vinegar
- 2 Branches Fresh thyme
- 1 Onion red
- 40 g Butter
- 1 tsp Sugar
- 50 g Polenta semolina
- 100 g Food starch
- Heat the butter in a pressure cooker and fry the meat all over. Take out and sprinkle with salt and pepper.
- Soup vegetables: Peel the carrots and celery and cut into large pieces, wash the leek and cut into rings. Put the vegetables in the saucepan and fry in the roasting tray. Deglaze with the wine, add the stock, herbs and tomato paste, bring to the boil. Put the meat back in the pressure cooker and cover and simmer gently over a low heat for about 60 minutes.
- Peel the onion after 30 minutes, chop it roughly. Sauté in melted butter for about 5 minutes. Sprinkle with sugar, caramelize lightly. With the lid closed, braise softly for about 10 minutes. Put the onions in a tall mug and with the Finely puree the blender.
- Bring the rest of the broth (125 ml) to the boil, stir in the polenta and let it swell over the lowest heat for about 5 minutes. Stir in the onion puree and season with salt and pepper.
- Take the meat out of the pot. Pour the sauce through a sieve and put the vegetable pieces back into the sauce. Cut the meat into slices. Stir in the starch mixed in cold water, bring to the boil, season to taste. Arrange the meat with the sauce and polenta and serve.
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