beef braised in Barolo

beef braised in Barolo

  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Desserts


Calories: 333

  1. First, marinate the meat by putting it in a large container and adding all of the chopped vegetables, spices and wine. Cover with plastic wrap and allow to marinate overnight (at least 12 hours) in a cool location.
  2. Remove the paddle from the bowl.
  3. Arrange the oil and butter in the bottom of the bowl, add the meat, close the lid, select the POT program, set power level 4, set 90 minutes and press the program start/stop button.
  4. Brown the meat for about 10 min, turning at least once. Add the vegetables from the marinade and cook for another 10 min.
  5. Add all the wine from the marinade, lowering the power level to 2 as soon as it comes to a rolling boil (after about 25 minutes). After about 45 minutes add a chopped potato and finish cooking.
  6. When finished cooking slice the meat. Pour the cooking sauce into a mixing bowl and blend using a stick blender.
  7. Put the sauce back into the bowl, arrange the meat slices inside and heat for a few minutes using the POT program.
  8. Excellent paired with polenta


  • beef (jowl): 800gr
  • Barolo wine: 1 bottle
  • carrots: 2
  • celery stalks: 2
  • onion: 1
  • sprig of rosemary: 1
  • bay leaf: 2 leaves
  • garlic: 1 clove
  • pepper: 4 peppercorns
  • sunflower oil: lev 5
  • salt: to taste
  • butter: 30gr
  • potato: 1

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