Braised Beef in Barolo Wine

INGREDIENTS

• 3 to 4 pound boneless bottom round or chuck roast

• 1 yellow onion, sliced

• 3 carrots, cut into large chunks

• 3 stalks of celery, cut into large chunks

• 12 baby Portobello mushrooms, whole

• 3 cloves of garlic, finely chopped

• 3 Tbls of butter

• 2 Tbls of extra virgin olive oil

• 1/2 tsp of dried thyme

• 3 dried bay leaves

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

• 1 bottle of Barolo wine

  PREPARATION

• Season the beef with salt and pepper.

• Place the beef in a large plastic bag and add the garlic, thyme, bay leaves and wine.

• Seal up the bag and refrigerate around 3 to 4 hours.

• In a large pot brown the beef in the butter and oil reserving the liquid from the marinade. Strain the liquid and set aside.

• Remove the beef from the pot and sauté the carrot, onions and celery until lightly browned.

• Add the beef back to the pot with the marinade.

• Sauté the mushrooms in 1 tablespoon of butter for 5 minutes and set aside.

• Cover and cook the beef for 2 to 3 hours adding the mushroom the last 15 minutes.

• serve it on a bed of soft polenta.

• Plate the meat, slice and top with vegetables and Barolo wine sauce.

• If sauce is too thin, bring to a boil and simmer 5 to 10 more minutes.