Beef braised in brunello di montalcino
Instructions
Clean the vegetables, then cut into slices and carrots onions and diced celery.
Put the meat in a baking dish and cover it with a marinade made with wine, vegetables, bay leaf, peppercorns and garlic.
Let it sit for 24 hours, then sgocciolatela and dry.
In a saucepan with the olive oil and fry the meat on each side, then add the liquid marinade, filtered, and join the drained vegetables, salt and a pepper minced.
FRY all together for a few minutes over high heat, then cover the pot and place the pot roast in the oven is already hot (180 degrees).
Simmer the meat for about two and a half hours.
If you prefer, you can bake the pot roast on the stove, sweet focus.
When the meat is cooked, put it on a serving dish and keep warm.
Pass through a sieve the cooking, mashing the vegetables well, collect the proceeds in the saucepan and bring it to a boil, then add salt and pepper.
Cut into slices the meat, sprinkle with the sauce prepared with chopped parsley and serve.
Ingredients and dosing for 6 persons
- G 2000 of for braised beef
- 6 cl of olive oil
- Salt
- White pepper
- 1 tablespoon of chopped parsley
- For the marinade:
- 2 onions
- 120 g of carrots
- 130 g of celery
- 1 leaf of laurel
- 15 grains of pepper
- 1 bottle of brunello di montalcino wine