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Recipe Name: Beef Braised In Barolo Wine - Manzo Al Barolo Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/22/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

2 Garlic clove, chopped
3 1/2 Pound(s) Beef, bottom round or chuck
Pepper, ground
2 Bay leaves, fresh or dried
Thyme, dried pinch
5 Cup(s) Wine, Barolo I used one 750
ml bottle
3 Tablespoon(s) Butter
2 Tablespoon(s) Olive oil
1 Onion, medium finely
1 Carrot, finely chopped
1 Celery stalk, finely chopped
1/2 Pound(s) Mushrooms, white
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 2-1/2 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. Sallie
Austin From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 147
Calories From Fat: 98
Total Fat: 11.1g
Cholesterol: 16.8mg
Sodium: 399.7mg
Potassium: 212.8mg
Carbohydrates: 10.6g
Fiber: 3.3g
Sugar: 2.4g
Protein: 3.2g

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