Made this for Ron and my dad on Thursday evening. This is always a sad week for all of us as my mom passed away on Halloween. It's been 18 years now, but you never stop missing someone as special as my mom was. So, I honor her by making a special meal for my dad.
This is one that I know for sure she would have loved and believe me, we all did! It was just wonderful and we all had such a nice relaxing evening, talking about old times and great memories. I am always grateful to still have dad around to share his stories from years ago.
Anyway, here is the recipe, as requested by Daphne. As a side note, I could not find an affordable Barolo, so used a Cabernet my brother had sent, and it worked just fine.
Also, did not use all the fat for browning that was called for, just used 1 T. butter, and 1 T. olive oil. We never missed the rest.
* Exported from MasterCook *
Braised Beef with Barolo
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds beef eye of round or another fairly lean cut
3 Tablespoons olive oil
3 Tablespoons butter
3 tablespoons prosciutto fat -- chopped
pinch of unsweetened cocoa powder
1 teaspoon rum -- optional
salt
FOR THE MARINADE:
1 bottle (3 cups) Barolo
2 carrots -- sliced
2 onions -- sliced
1 stalk celery -- sliced
4 fresh sage leaves
1 small fresh rosemary sprig
1 bay leaf
10 black peppercorns
salt
Tie the meat neatly with kitchen string, place in a dish and pour in the wine for the marinade. Add carrots, onions, celery, sage, rosemary, bay leaf, peppercorns, and a pinch of salt and let marinate for 6-7 hours. Drain the meat, reserving the marinade, and pat dry with paper towels.
Heat the oil, butter and prosciutto fat in a pan, add the meat and cook over high heat, turning frequently, until browned all over. Season with salt, pour in the reserved marinade, lower the heat, cover and simmer for 1 1/2 hours until tender.
Remove the meat from the pan, untie and carve. Arrange the slices, slightly overlapping, on a warm serving dish. Discard the herbs from the cooking liquid and pass it through a food mill, then stir in the cocoa and rum, if using. Pour the sauce over the meat and serve.
Source: The Silver Spoon
This is one that I know for sure she would have loved and believe me, we all did! It was just wonderful and we all had such a nice relaxing evening, talking about old times and great memories. I am always grateful to still have dad around to share his stories from years ago.
Anyway, here is the recipe, as requested by Daphne. As a side note, I could not find an affordable Barolo, so used a Cabernet my brother had sent, and it worked just fine.
Also, did not use all the fat for browning that was called for, just used 1 T. butter, and 1 T. olive oil. We never missed the rest.* Exported from MasterCook *
Braised Beef with Barolo
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds beef eye of round or another fairly lean cut
3 Tablespoons olive oil
3 Tablespoons butter
3 tablespoons prosciutto fat -- chopped
pinch of unsweetened cocoa powder
1 teaspoon rum -- optional
salt
FOR THE MARINADE:
1 bottle (3 cups) Barolo
2 carrots -- sliced
2 onions -- sliced
1 stalk celery -- sliced
4 fresh sage leaves
1 small fresh rosemary sprig
1 bay leaf
10 black peppercorns
salt
Tie the meat neatly with kitchen string, place in a dish and pour in the wine for the marinade. Add carrots, onions, celery, sage, rosemary, bay leaf, peppercorns, and a pinch of salt and let marinate for 6-7 hours. Drain the meat, reserving the marinade, and pat dry with paper towels.
Heat the oil, butter and prosciutto fat in a pan, add the meat and cook over high heat, turning frequently, until browned all over. Season with salt, pour in the reserved marinade, lower the heat, cover and simmer for 1 1/2 hours until tender.
Remove the meat from the pan, untie and carve. Arrange the slices, slightly overlapping, on a warm serving dish. Discard the herbs from the cooking liquid and pass it through a food mill, then stir in the cocoa and rum, if using. Pour the sauce over the meat and serve.
Source: The Silver Spoon
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."
I cooked more carrots separately to serve as a side, red potatoes mashed, and frozen white corn. Ron just loves his corn and mashed potatoes with gravy! 
