Braised in red wine

Descrizione

Braised meat in red wine: a traditional dish, which requires time and dedication, but if prepared properly, all the time spent is repaid at the first taste. Yes, because making it is very easy, the only thing we have to take is some time.
To make it I use the priest’s hat, the very tender, fragrant part of the beef which lends itself well to slow and prolonged cooking. The red wine must be nice and full-bodied, here too the best is Barolo, but it can be varied with Barbaresco , Barbera or Nebbiolo..
The classic vegetables are onion, carrot and celery, I also add black peppercorns, I know that many use bay leaves, I prefer rosemary and a pinch of pepper, all these aromas give flavor and character to the meat. We start by marinating the meat for 10 hours, so personally I use the night by preparing the meat with the marinade the night before and then proceed the next morning with the slow cooking for 3 hours.