Italian cooking recipes easy practice - sorry for the bad translation
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Thursday, December 23, 2010
Christmas dinner: braised beef with Barolo
WesuggestthebraisedinBarolo wineforChristmas dinnerifyou wishto serveasupermain dishof meat.Foragoodresultisessentialexcellent meat,andsotake some advicefromyourbutcher, but unfortunatelythenamesof the cutsare highly dependent onthe placeandI can notrecommendanicepieceof"perf',inalmost all ofItalyno oneknowswhat it is.It goes without sayingthatthewine will beexcellent,pleasedo not useopened bottleofwinefor a long timeornever usethe table,no need tostrictlyBarolo,youcan getexcellent resultswithamorefull-bodiedred wineand nottooyoung.
Thenputthemeatinthe panand cookover high heatalso.Pouroverthecognacandinfiammatelo, takinggreat care(egnosynthetic clothes,orfluttering).Passthrough a sieveandpourthemarinadeover the meat,andcooka coupleofhours,coveredover very low heat.
Retrievethevegetablesfrom the sauce,frullateleand puteverything intothe pot,add saltandcontinue cookingfor anotherhalf an hour.Theprecise timedepends on thetypeofmeatand thesizeofthe piece,before turning offthecontrolledcooking levelreached.
ThebraisedinBarolo wineisserved withmashedpotatoesorpolenta,potatoesorsimplyboiled,orif you lovefusioncuisine,try itwithquinoaorsimplyboiledcouscouswiththenatural,orifyou really wanttodareocnoffettucine'eggseasonedwitha little butter.