This is a re-do of a post I did years ago.
The photo I had was not very appetizing….
Beef in a red wine / brown sauce is hard to photo creatively. I even commented in the post about it at the time.
This one isn’t any better.
However, I’ve made the dish often, starting back when we were still in Minnesota and I wanted to make it again so I did….. ’cause we wanted to eat it.
The only problem I have making it here in France is that I can’t get barolo…. I used a burgundy.
I used to shop in a wonderful wine store in Minneapolis, where I could get all sorts of fantastic wines from all over the world.
Now I shop in France and the attitude is: Why would anyone want anything other than French wine?
To be fair in Spain one buys Spanish wine and in Italy one buys Italian wine. Perhaps one can only buy US wine in Minneapolis now….
So – use any hearty red wine you like, but the recipe is from the ‘Italy, the Beautiful’ cook book and they say to use barolo.
Beef in Barolo
Total time: 3 hours 30 minutes plus marinating
- 24oz (750gr) beef, suitable for braising, 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 overnight.
- When ready to cook, remove meat from marinade and drain well, reserving marinade.
- Heat oil in a heavy Dutch oven.
- Add the meat and brown well.
- Add entire marinade with all vegetables, etc., cover and braise in 350F (185C) 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, herbs, spices, wine until smooth.
- Reheat if needed, pour over meat and serve.
We had it over:
Total time: 15 minutes, assuming quick-cooking polenta
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup (1.5oz, 45gr) polenta, quick-cooking
- 1 tsp oregano
- 1 tsp parsley
- Heat stock, herbs, in a small sauce pan over medium heat.
- When stock is simmering slowly pour in polenta, whisking constantly.
- Cook, stirring constantly (seriously: constantly), about 5 minutes or until done.
- Cover and let sit 5 minutes.
Speaking of bad photos:
We have been to 2 ‘hunt’ dinners in as many weeks. Hunting season is over so all of the clubs in all of the villages are having their Repas de Chasse – Hunt Dinners
I’m quite sure I gained 5 pounds at each of them.
The above photo is the main course at the first dinner. It’s a venison steak with roasted potatoes and green beans.
Here is the complete menu – these are not choices, but courses.
One eats it all….
- Apéro with nibbles
- Vegetable Soup
- Wild Boar Paté
- Venison and Vegetable Stew
- Venison Steak with Potatoes & Green Beans
- Salad and Cheese
Naturally, there was copious amounts of French wine served throughout and coffee and brandy when it was all done.
It started at noon and we left shortly after 5:00.
Yes…. over 5 hours for lunch.
Here is the menu for the next Sunday:
- Apéro with nibbles
- Cream of Pumpkin & Chestnut Soup
- Fish (Pike-Perch) with Lobster Sauce
- Venison Stew with Vegetables
- Ham with Braised Endive and Green Beans
- Salad and Cheese (choice of 5 cheeses)
- Apple Tart
Coffee and brandy again.
Copious amounts of wine, again
It started at noon and we left after 5:00, again.
Again – those were not choices, but courses….
We were invited to a 3rd hunt dinner this weekend.
We graciously declined.
Oh – for the record, everything was delicious!
But perhaps, for me at least, just the tiniest bit too much