Beef in baroloBeef in barolo

Beef in barolo takes around 4 hours and 40 minutes from beginning to end. For $4.92 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains roughly 3g of protein, 22g of fat, and a total of 422 calories. 1 person has made this recipe and would make it again. It is brought to you by BBC Good Food. It is a good option if you're following a gluten free and dairy free diet. A mixture of short, sage leaves, thyme sprig, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 49%, this dish is pretty good. If you like this recipe, you might also like recipes such as Beef Braised in Barolo, Beef Braised in Barolo, and Beef Braised in Barolo.

Ingredients

Cooking Instructions

1. 01

   The night before, put the beef in a large bowl.

2. 02

   Pour over the wine, add the herbs, peppercorns and juniper berries, and leave to soak overnight. The following day, remove the beef and pat dry, setting aside the wine and aromatics. (You can skip this step if you dont have time.)

3. 03

   Heat oven to 160C/140C fan/gas

4. 04

   Heat 1 tbsp of the vegetable oil in a large casserole.

5. 05

   Add the beef, browning all over except for the bone side, then remove and set aside.

6. 06

   Add the red wine, herbs, peppercorns and juniper berries. Boil for around 15 mins until reduced by half, then return the meat to the pan and add the stock. Return the mixture to the boil, then cover with a lid and cook in the oven for 2 hrs.

7. 07

   Fry the onion and carrot in a frying pan over a high heat until golden brown, then set aside.

8. 08

   Remove the stew from the oven and carefully lift out the meat. Sieve the remaining pan contents into a large jug, discarding the contents of the sieve. The fat from the beef will rise to the surface skim it off.