Beef braised in Teroldego Wine
calories: high
category: second
cost: high
difficulty: medium
preparation time: 240
Ingredients
Beef muscle 800 gr.
Bacon 100 gr.
Teroldego wine (3 years old) 1 bottle
White Flour as required
Extra-virgin olive oil 2 spoonfuls
Butter a knob
Parsley a sprig
Sage 3 or 4 leaves
Garlic 2 cloves
Rosemary 2 spoonfuls
Onions 1
Carrots 1
Bay leaves 3 leaves
Nutmeg a pinch
Cinnamon a pinch
Salt to taste
Pepper to taste
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Bacon 100 gr.
Teroldego wine (3 years old) 1 bottle
White Flour as required
Extra-virgin olive oil 2 spoonfuls
Butter a knob
Parsley a sprig
Sage 3 or 4 leaves
Garlic 2 cloves
Rosemary 2 spoonfuls
Onions 1
Carrots 1
Bay leaves 3 leaves
Nutmeg a pinch
Cinnamon a pinch
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Cut the skin of the meat in a few places and insert pieces of bacon. Then tie it with a piece of kitchen string. Dice the parsley, garlic, sage and rosemary and put it into a bowl with the salt and pepper, a pinch of cinnamon and a pinch of nutmeg. Put the oil into a saucepan with a knob of butter and sauté the onion sliced finely. Then roll the meat in the flour. Then spread the diced vegetables and the herbs over it.
Brown the meat on both sides and dissolve a little flour in the gravy. Then bathe all with a glass of Teroldego wine and let it evaporate. At this stage, pour the rest of the wine on the meat and continue cooking with the lid on for as long as necessary (three hours as least) . Taste the gravy to check the cooking and add a little salt, if required. Then sieve the gravy and spread it over the meat again. The Chef's tips Teroldego del Campo Rotaliano is a 12° ruby red wine to be served at 20°C. Curiosity This method of braising is used in many parts of this country as the wine makes the meat so tender that it melts in your mouth.
Brown the meat on both sides and dissolve a little flour in the gravy. Then bathe all with a glass of Teroldego wine and let it evaporate. At this stage, pour the rest of the wine on the meat and continue cooking with the lid on for as long as necessary (three hours as least) . Taste the gravy to check the cooking and add a little salt, if required. Then sieve the gravy and spread it over the meat again.
