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Have you made Beef Braised in Barolo Wine - Manzo Al Barolo?
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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Californian
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 264
% Daily Value**
Total Fat 15g
Saturated Fat 6g
Unsaturated Fat 1g
Cholesterol 90mg
Sodium 139mg
Total Carbohydrate 3g
Dietary Fiber 0g
Sugars 2g
Protein 28g
Vitamin A  13%Vitamin C  2%
Calcium  2%Iron  17%
Potassium  17%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beef Braised in Barolo Wine - Manzo Al Barolo

Recipe Tags: Meat Recipes

Date Added: November 10, 2010


3 Tablespoons Butter
2 Cloves Of Garlic chopped
2 Tablespoons Olive Oil
1 Carrot finely chopped
1 Onion medium, finely chopped
1 Celery Stalk finely chopped
3 1/2 Pounds Beef bottom round or chuck
2 Bay Leaves fresh or dried
5 Cups White Wine Barolo (I used one 750 ml bottle)
1/2 Pound Mushroom white
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1. Rub garlic into meat.

2. Season with salt and pepper. Place meat in a large bowl.

3. Add bay leaves, thyme and enough wine to cover meat.

4. Cover and refrigerate overnight. Drain meat, reserving marinade.

5. Dry meat with paper towels. Melt 2 tablespoons butter with oil in a large heavy casserole.

6. When butter foams, add meat. brown meat on all sides over medium heat.

7. Remove meat from casserole. Add onion, carrot and celery to casserole.

8. Saute until lightly browned. Return meat to casserole.

9. Pour reserved marinade through a strainer over meat.

10. Cover casserole and reduce heat. Simmer 2 to 2-1/2 hours or until meat is tender.

11. Turn and baste meat often during cooking. Wash and dry mushrooms thoroughly and slice thin.

12. Melt 1 tablespoon butter in a medium skillet.

13. Saute mushrooms over high heat until golden.

14. Add mushrooms to meat and cook 5 minutes longer.

15. Place meat on a cutting board and cool 5 minutes.

16. If sauce is too thin, cook uncovered over high heat 5 to 10 minutes.

17. Slice meat and arrange on a warm platter. Taste and adjust sauce for seasoning, then spoon over meat.

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Dietary Notes:
This recipe is very low-sodium with 138.58mg per serving

This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Mushroom, Sulfites, Garlic, Alcohol, Celery, Beef, Onion, Olive Oil allergies.
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