Braised Roast Beef with Red Wine (Barolo)

Ingredients

• 1.5 kg roast beef (preferably from a steer)
• 1 bottle Barolo
• 1 onion
• 1 Carrot
• 1 stalk Celery
• 1 bay leaf
• 1 tsp peppercorns
• 50 g butter
• 50 g diced bacon
• Salt
• 1 tsp cornstarch (for thickening)
• rosemary (for garnish)

Instructions

1. 1.

   On the day before, place the beef in a long shape and pour wine over it. Peel onion and carrot, wash celery, trim. Cut all vegetables into small pieces and add to the meat. Break bay leaf into pieces and add peppercorns. Do not add salt! Let the meat marinate for 24 hours, turning after a few hours if possible.

2. 2.

   On the next day remove from the marinade and pat dry with kitchen paper. If needed, tie with twine to keep shape. Heat butter and bacon cubes and sear the beef on all sides. Meanwhile, strain wine into a pot, bring to boil, then reduce by half over high heat. Sprinkle salt over the seared meat and pour in the reduced wine. Cover and simmer at very low heat for at least 3 hours, turning occasionally and checking seasoning. At end of cooking remove meat, cut twine, slice beef. Arrange on a warmed plate and keep warm. Reduce sauce slightly, thicken with a little cornstarch mixed in water. Pour some sauce over the meat, garnish with rosemary, serve remaining sauce in a small bowl. Pair with polenta.