Chef’s Recipes

Braised beef in Barolo
Ingredients for 4 persons: 1 kg of beef shoulder or sottopaletta (a triangular cut from the outer part of the shoulder well suited to boiling), 60 g of butter, 1 litre of Barolo wine, 3 carrots, 2 celery sticks, 1 onion, 1 bunch of aromas, 10 decilitres of gravy base, flour. Salt and pepper the beef and cover it with flour, then brown it in a casserole saucepan with butter. Cut the carrots, celery and onion into small pieces and put them together with the bunch of aromas. Let it take flavour for a few minutes then soak with the wine and add the gravy base. Finish cooking in the oven with the casserole lid on for two hours at 180 degrees. Sieve the gravy base to obtain a sauce to pour over the meat, sliced into escallops.