Beef Braised in Barolo

240206
Course Main Dishes

Ingredients in this Recipe

  • 1 1/4 ounces dried porcini slices (about 1 1/4 cups, loosely packed)
  • 1 1/4 teaspoons whole black peppercorns
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons coarse sea salt or kosher salt, or to taste
  • 3 cups beef stock, or as needed
  • 3 medium onions (1 1/4 pounds total), peeled and quartered
  • 5 big carrots (about 2/3 pound), peeled and cut in 2 inch wedges
  • 6 1/2 to 7 pound boneless beef roast, chuck or bottom round, trimmed of fat
  • 6 big celery stalks (2/3 pound total), cut in 2 inch chunks
  • 8 large fresh sage leaves
  • 8 plump garlic cloves, peeled
  • Freshly ground black pepper to taste
  • Three 750 milliliter bottles Barolo, or as needed

Recipe Preparation

See Full Recipe at Epicurious

Comments

Epicurious

See all 26,430 recipes
www.epicurious.com

Share this Recipe

Users Who Saved this Recipe

Be the first to save this recipe.

Similar to this Recipe