Bue brasato al Barolo - Ox braised in Barolo wine
Felice Cunsolo (1964)
To be served with Barolo
Ingredients:
Ox loin, as indicated in the recipe
Barolo wine
Tomatoes
Meat stock
Lard,
Carrot, onion, several stalks of celer
juniper berries
Rosemary, thyme, garlic, bay
leaves, cinnamon, cloves
Olive oil, butter, salt
NB - as the meat is cooked in the salted wine marinade, with meat stock, it isn't necessary to add more salt during cooking.
Take the boned meat, pierce it to add lard and carrot sticks.
Keep it for 8 days in a marinade of Barolo wine, onion, celery, rosemary, cloves, thyme, garlic, bay leaves, cinnamon, juniper berries, and a pinch of salt.
If the wine evaporates, add some more.
Remove the meat and save the marinade.
Dry the meat on a cloth, and brown it in the oil and butter.
Add the marinade, and simmer. When the marinade reduces, add some fresh tomatoes, and some tomato paste if desired.
Place the baking dish in the oven, and as cooking proceeds, add boiling stock.
When the meat is cooked, remove it from the gravy.
Remove the fat from the surface of the gravy, pass it through a sieve, and reduce it over a low flame until it is quite thick. Stir in a knob of butter.
Slice the meat and arrange it on a baking dish and spoon the gravy over, to just cover it.
