|2||Garlic clove, chopped|
|3½ pounds||Beef, bottom round or chuck|
|2||Bay leaves, fresh or dried|
|Thyme, dried, pinch|
|5 cups||Wine, Barolo (I used one 750 ml bottle)|
|2 tablespoons||Olive oil|
|1||Onion, medium, finely chopped|
|1||Carrot, finely chopped|
|1||Celery stalk, finely chopped|
|½ pounds||Mushrooms, white|
Number of Servings: 6
This dish comes from the Piedmont region where fine wine and beef are produced.
Rub garlic into meat. Season with salt and pepper. Place meat in a large bowl. Add bay leaves, thyme and enough wine to cover meat.
Cover and refrigerate overnight. Drain meat, reserving marinade. Dry meat with paper towels. Melt 2 tablespoons butter with oil in a large heavy casserole. When butter foams, add meat. brown meat on all sides over medium heat. Remove meat from casserole. Add onion, carrot and celery to casserole. Saute until lightly browned. Return meat to casserole. Pour reserved marinade through a strainer over meat. Cover casserole and reduce heat. Simmer 2 to 2-½ hours or until meat is tender. Turn and baste meat often during cooking.
Wash and dry mushrooms thoroughly and slice thin. Melt 1 tablespoon butter in a medium skillet. Saute mushrooms over high heat until golden. Add mushrooms to meat and cook 5 minutes longer. Place meat on a cutting board and cool 5 minutes. If sauce is too thin, cook uncovered over high heat 5 to 10 minutes. Slice meat and arrange on a warm platter. Taste and adjust sauce for seasoning, then spoon over meat. Serve immediately.
Makes 6 to 8 servings.
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