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Braised beef in Brunello di MontalcinoA recipe that brings together two of the chief representatives of Tuscan food: wine and beef. Ingredients for 6 persons
For the marinade
Slice thinly onions and carrots, previously washed, and chop the celery into small pieces. Place the meat into an oven-proof dish with onions, carrots, celery, laurel leaf, peppercorns, garlic and the red wine. Marinate beef, chilled, for about 24 hours. Drain beef in a colander set over a large bowl, reserving marinade. Make it brown everywhere in a casserole with some olive oil and season with 1 teaspoon salt and 1/2 teaspoon white pepper. Put oven rack in middle position and preheat oven to 180° C (356° F), cover the casserole and place into the oven. Cook the beef for 2 hours and a half. Once ready, put the meat onto a platter and keep it warm; sift the cooking bottom and bring it to a boil, seasoning with salt and pepper. Slice the beef, spread it with the sauce and crushed parsley and serve. You might also be interested in reading about the following topics... |
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