Piedmontese beef braised in Barolo wine

Steps

1. 1

   Ideally the day before, place the beef in a bowl with the wine, onion, carrots, celery, garlic, rosemary, and bay leaf. Cover and marinate in the refrigerator.

2. 2

   Drain the meat, reserving the marinade and vegetables. Pat the beef dry thoroughly, then season with salt and pepper.

3. 3

   In a Dutch oven, brown the meat on all sides with the oil and butter. Remove it from the pot.

4. 4

   Cook the drained vegetables for 6 to 8 minutes. Add the tomato paste and cook for 1 minute more.

5. 5

   Return the beef to the pot, then pour in the marinade and stock. Bring to a gentle simmer.

6. 6

   Cover partially and braise over very low heat or in a 160°C/325°F oven for about 3 hours, until the meat is very tender.

7. 7

   Remove the beef, then blend or strain the sauce depending on your preferred texture, reducing it if needed. Slice the meat and serve with the sauce spooned over.