Beef Braised In Barolo Wine (brasato)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs rump roast
• 64 ounces red wine, barolo
• 1 large onion
• 1 large carrot
• 1 stalk celery
• 1 bay leaf
• peppercorn
• butcher's kitchen twine
• 4 tablespoons butter 1/4 cup cognac (optional)
• salt

Recipe

• 1 begin the day before you plan to cook the meat. slice the onion, celery, and carrot, and put them in a bowl with the meat, bay leaf, and peppercorns. pour the wine over the mixture and marinate it until the next day, turning the meat occasionally.
• 2 remove the meat, reserving the marinade, and pat the meat dry.
• 3 strain the marinade, bring it to a boil, and cook it until it's reduced by half. in the meantime, tie the meat with string so it keeps its shape and brown it in a pot with the butter.
• 4 once it's well browned on all sides, season the meat with salt, pour the reduced marinade over it, add the vegetables that it marinated with, cover everything, and simmer over a low flame until the meat is done, about two hours.
• 5 when the meat is done remove it to a platter and remove the string. remove and discard the bay leaf. remove the vegetables with a slotted spoon and either put them through a food mill or blend them.
• 6 degrease the sauce, stir the blended vegetables back into it, pour it over the meat, and serve. the meat should be so tender it could be carved with a spoon.
• 7 serve it with mashed potatoes or a steaming polenta, and the other vegetables you prefer. and, of course, a bottle of barolo.