Beef braised in Barolo wine

The Christmas holidays are a perfect time to spend time together, at home, savouring the magical atmosphere of Christmas, and they are always a good excuse to spend time in the kitchen cooking up something wonderful, even better if it is a traditional feast rich in flavour. For example, this dish originally from Piedmont: beef braised in Barolo, an all-time classic which is perfect to serve at Christmas time, especially if made carefully following a detailed recipe, step-by-step, to get a flawless result – it will be an incredible success. Thanks to long, slow cooking the braised beef will become very tender, enhanced by a noble Barolo wine, giving your guests a uniquely pleasurable experience. Are you ready to go to work in the kitchen?

Salt the meat and put it in a large bowl together with the herbs and diced vegetables. Then cover everything with the Barolo wine and leave the resulting marinade to rest for 12 hours. Once ready, transfer the meat to a pan with a little olive oil and brown it on all sides for a few minutes. When it is well browned, add the rest of the marinade: the vegetables, herbs and wine. Lower the heat and cover the pan. Leave it to braise slowly for two hours. When ready, remove the meat from the pan, eliminate all the herbs, and with an electric hand blender blitz the remaining sauce. Finally, slice up the braised meat and serve with a little of the blended sauce.