Beef in Barolo with Parmesan Mashed Potatoes
This is a classic from Piedmont but because Barolo is such a very fine and quite expensive wine, I tend to make this with something less costly but from the same region. Then splash out and buy a bottle of Barolo to drink with it.
|2 lb 8 oz (1.15 kg) piece of braising steak or brisket, rolled and tied|
|12 fl oz (340 ml) red wine, made from the nebbiolo grape or a barbera d'Albi or d'Asti - see intro|
|2 dessertspoons olive oil|
|4 oz (110 g) carrot, peeled and chopped|
|4 oz (110 g) celery, chopped|
|1 medium onion, chopped|
|2 cloves garlic|
|1 tablespoon chopped fresh rosemary|
|2 bay leaves|
|salt and freshly milled black pepper|
|For the potatoes:|
|3lb (1.35kg) Desiree or Kind Edward potatoes|
|8fl oz (225g) hot milk|
|6oz (175g) grated Parmesan|
|salt and frehly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a 4 pint (2.25 litre), flameproof casserole.
This recipe is from the Delia Collection: Italian
If you have time, it's good to marinate the beef. Place it in a deep small pot that just fits it, then pour the wine over and leave it for 24 hours, turning it over once during that time.
To cook the beef, pre-heat the oven to gas mark 1, 275F (140C) and then heat 1 dessertspoon of the oil in a large, solid frying pan.
Take the beef out of the marinade (reserve the wine) and dry the meat thoroughly with paper towels.
Season it with salt and pepper and, when the oil is very hot, brown the beef on all sides, turning it around until it's browned. Then remove it to a plate, heat the rest of the oil and add the prepared vegetables and garlic to the pan and toss them around until they have turned brown at the edges.
Now place the beef and vegetables in the casserole, pour in the reserved marinade and add the rosemary and the bay leaves.
Then bring it up to simmering point, put a tight-fitting lid on, and transfer the casserole to the oven for 3 hours, turning the meat over at half time.
For the Parmesan mash, all you do is steam the potatoes, cut into even-sized pieces, for 20-25 minutes until tender.
Then, with an electric hand whisk, beat in the milk and Parmesan cheese with a good seasoning of salt and pepper till the potatoes are light and fluffy.
To serve, remove the meat to a carving board, then remove and discard the bay leaves and whiz the vegetables and juices in a blender to make a smooth sauce.
Taste to check the seasoning and serve the meat, cut into slices, with the sauce poured over.
In Italy, it is traditional to serve this with carrots.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
In the 1960s, every other restaurant was a bistro and every other bistro served carbonnade de boeuf à la flamande, a traditional Flemish recipe that translates as beef in beer.
A classic boeuf bourguignon, but made with cider instead of red wine. Although this is a frugal recipe, it's so good you could easily serve it when entertaining.
Most Popular recipes
19 Apr 2015 07:24
19 Apr 2015 08:22
|Food and travel||
Lassi - Its a milk drink but why it is so famous
09 Apr 2015 09:34
|Can Anyone Help?||
18 Apr 2015 22:54
01 Mar 2015 15:04
13 Apr 2015 15:25
The new gardening year begins again
18 Apr 2015 00:11