"Braised with Brunello di Montalcino"
Braised with Brunello di Montalcino
Ingredients (serves 6)
2 kg Beef
6 cl Extra Virgin Olive Oil
Salt
Black pepper
1 teaspoon chopped Parsley
For the marinade:
2 Onions
120 gr Carrots
130 gr Celery
1 Bay Leaf
15 grains of Black Pepper
1 Bottle Brunello Di Montalcino
Preparation:
Clean the vegetables, then slice the onions and carrots and reduce diced celery. Put the meat in a baking dish and cover with marinade prepared with wine, vegetables, bay leaf, peppercorns and garlic. Let rest for 24 hours, then drain them. In a saucepan with extra virgin olive oil brown the meat on all sides, then moisten with the filtered marinade and add the drained vegetables, salt and freshly ground pepper. Fry all at once for a few minutes over high heat, then cover the pan and put the pot roast in a preheated oven (180 degrees). Let cook the meat for about two hours and a half. If you prefer, you can cook pot roast on the stove, sweet fire. When the meat is cooked, transfer it to a serving dish and keep warm, smash all the vegetables. Sliced meat and sprinkle with the sauce.