Beef in Barolo; the harvest

I ate the entire harvest of our pomegranate tree the other afternoon.  It was delicious.

Apparently, one is not supposed to trim pomegranate trees in the spring.

We trimmed ours.

This was our entire harvest.

Pomegranat

On the other hand, we have two ten-gallon buckets full of walnuts and left as many on the ground.

As to the crab apples…. There are probably a million on the tree, but I really couldn’t think of anything to do with them (Jellies are no longer on our list of treats).

They look pretty on the tree….

Now that winter is almost here it’s nice to see everything turning green.

Green?

For winter?

Remember all the sunflowers around our house last summer?

 

They’ve been replaced by winter wheat.

I’m learning so much about farming, living here.

Winter wheat grows just a little in the late fall.  It gets a few inches high and then spends the winter developing it’s roots.  Come the spring, it’s ready to go and shoots up as soon as the weather warms.

Field_close

For us, that means we have pretty green fields to look at all winter long, instead of dead weeds or dirt.

We do not have a pretty photo of this dish.

It’s Beef in Barolo on a bed of creamy Polenta.

It’s wonderful.

But it’s not pretty.

And, in all honesty, it didn’t look any better in real life.

I think it’s because of the pureed vegetables in the sauce.

Which is also what makes it so delicious!

This is based on a recipe in the ‘Italy, the Beautiful’ cook book.

Beef in Barolo

Beef in Barolo

24oz (750gr) beef, suitable for braising     I used a round steak, cut into large pieces
2 medium carrots, roughly chopped
2 ribs celery, roughly chopped
1 onion, roughly chopped
4 bay leaves
2 tbs parsley
1 tbs juniper berries
1 tsp peppercorns
1 tbs olive oil
1/2 bottle decent Barolo wine (or more)

Combine everything but the olive oil in a deep bowl and refrigerate for at least 24 hours.
Remove meat from marinade and drain well, reserving marinade.  Heat oil in a heavy Dutch oven.  Add the meat and brown well.  Add the entire marinade, cover and braise in 350F (185) oven for 3 hours.  Check periodically, and add more wine if it starts to dry out.
When done, remove meat and keep warm.  Remove bay leaves.  Puree the vegetables and wine until smooth.  Reheat if needed, pour over meat and serve.  On Polenta.

6 thoughts on “Beef in Barolo; the harvest”

  1. Presentation totally is not everything. Pretty food is nice, but this sounds like comfort food in the best way possible. It doesn’t *need* to be pretty! (However, I secretly agree with the poster above — it does have a certain attractiveness served on the polenta like that. 🙂

  2. I love the glimpses we get of your surroundings through your posts. We get green in the winter here in Northern California, too, but golden brown in the summer.

  3. This looks really tasty! We live right in the middle of winter wheat area. Sometimes in the early spring it can be difficult to tell what’s new spring grass and what’s winter wheat greening up. Usually here it’s ripe by the end of May, whereas normal wheat could take all summer. It gives the farmers something to harvest when normally nothing else is ready yet, unless they’re growing strawberries or asparagus. It saps the soil, though, so they alternate with soybeans here.

  4. Ciaochowlinda, it tasted much better than it looks ‘-))
    Thanks, Laurie, maybe I looked at it for too long….
    Zoomie, I don’t know what next summer will bring…. I’ll miss the sunflowers.
    Tracey, I don’t know if they’ll do another crop or not…. we have a very long growing season.
    Jeanne, yeah, brown food – right up there with tan food.

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