The process of braising is not one to be rushed, this is not a thirty minute meal what so ever. 3 cups beef stock salt and pepper. Tender braised beef soaked in red wine and cooked slow and low on a cold weather day is comfort in a pot! Sprinkle beef with salt and pepper. You’ll want to make this several hours ahead of time or better yet, the day before. DIRECTIONS. It requires a hearty red wine , ideally a Barolo (though you could use other hearty red wines such as Chianti, Brunello, Barbera, or Taurasi), for the right results. If you wish to make this recipe in the slow cooker, proceed until step 4. Cover and cook on low temperature for 8 hours. A recipe from Ricardo. With the rack in the middle position, preheat oven to 325°F. At step 5, place the ingredients in the slow cooker. In a saucepan (ovenproof) or dutch oven, brown the beef on each side in half of the oil. Preheat the broiler, and put the rack 4" from the heat, or enough room to allow for the pan. Brasato al Barolo is one of the most classic and elegant dishes from the northern Italian region of Piemonte (Piedmont): a hearty cut of beef slow-cooked in red wine until meltingly tender. Instructions. Melt butter and olive oil in a large pot over medium heat and brown the beef on all sides. DIRECTIONS. Tie the meat neatly with kitchen string. Place it in a wide, deep baking pan (like a turkey roaster). Remove the beef and saute the onions, celery, and carrots stirring frequently until lightly browned.

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