Brasato al baroloby Rick Marshall |
| Preperation time: 10 mins Cooking time: 1 hour 30 mins Serves: 4 |
| Recipe Ingredients |
| 2 tbsp olive oil; 2 cloves garlic, peeled and sliced; 1 onion, cut into thin wedges; 785g beef topside; 4 celery sticks, diced 4 large carrots, peeled and diced; 2-3 sprigs rosemary; 600ml Barolo red wine; 2 tbsp cornflour; freshly grated nutmeg. |
| Recipe Method |
| Heat the oil in a lrage, heavy-based pan and
cook the onion and garlic for about 5 minutes. Add the beef and
brown lightly. Add the celery, carrots, rosemary and red wine.
Cover and simmer gently for about 1 hour 15 mins until the beef is
tender. Using a slotted spoon, remove the meat and keep warm. Mix a tablespoon of the liquid with the cornflour until smooth, and then add to the pan stirring until thickened. Season and add the nutmeg. Slice the meat and serve with the vegetables and sauce. This is nice served with mashed potatoes |
| More recipes: |
| Tuscan bean
soup Pork pan-fry with creamy mushrooms Steak and Yorkshire pudding pies Pear and walnut salad Chickpea dhal |
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