Braised Beef in Barolo (Crock Pot) |
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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 8 |
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Beef so tender that you don't need teeth!!! Since Barolo is very expensive, you may want to substitute with a Chianti, Barbera or a good, stout California Pinot Noir. Time doesn't include marinating. Ingredients:
6 lbs roast beef (eye of the round roast or another lean cut) |
2 1/2 cups red wine (barolo) |
2 carrots, sliced |
2 onions, chopped |
1 stalk celery, sliced |
1 -2 garlic clove, minced |
1 teaspoon sage |
1 teaspoon rosemary |
1 bay leaf |
1/4 teaspoon salt |
1 teaspoon pepper |
3 tablespoons butter |
3 tablespoons olive oil |
3 tablespoons bacon fat |
1/2 cup red wine (barolo) |
1 cup beef broth |
1 pinch unsweetened cocoa powder |
Directions:
1. Tie the beef with kitchen string & place in a large dish; add the next 10 ingredients and let marinade for 6 to 7 hours.
2. Drain the meat, reserving the marinade and pat dry with paper towels.
3. Heat the butter, oil & bacon fat in a pan; add the meat and cook over high heat, turning frequently, until browned all over, then transfer to a slow cooker.
4. Tip the pan and remove as much fat as possible, then deglaze pan with remaining wine & pour over beef; add marinade & beef broth to slow cooker.
5. Cook on low for 7 to 8 hours; the meat is cooked when it feels very tender at the pricking of a knife or fork.
6. Remove beef from slow cooker & remove kitchen string; tent for about 10 minutes before carving.
7. Make Sauce: Remove bay leaf, stir in cocoa powder & pour liquid into a blender or food processor; being careful with this hot liquid, process until smooth.
8. If desired, thicken on stove top using flour, corn starch or arrowroot.
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