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Add a photoServings: 4
Ingredients
- 2 med sized onions
- 2 x carrots
- 3 stk celery
- 1 kg beef
- 2 sprg rosemary
- 100 gm butter
- 5 Tbsp. extra virgin olive oil
- 5 x sage leaves
- 2 clv garlic
- 1 lt Nebbialo wine
- 500 ml stock
- 1 x salt and freshly grnd pepper
Directions
- Chop the onions carrots and celery into small cubes and put to one side.
- With a knife slightly flatten the piece of meat to make it easier to roll.
- Place the rosemary inside roll and bind with string.
- Season the joint all over with salt and pepper.
- Heat the butter and oil in a large pan.
- Add in the meat and seal very well till brown all over.
- Then add in the minced vegetables and fry till golden brown.
- Add in the sage leaves and minced garlic.
- When the vegetables have turned a nice colour add in the wine and the stock.
- Cover with a lid and simmer for 1 3/4 hrs.
- Take out and place on a serving dish with the sauce and vegetables.
- The Nebbiolo grape is the father and mother of Barolo and is also used for making many other Piemontese wines like Carema. Piemontese beef is particularly tasy. The union with Nebbiolo wine brings out the best in it and after 2 hrs cooking it is tender and spicy. The alcohol evapourates during the cooking soyou wont get tipsy when eating this robust but very tasty dish!
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 4 servings | |
| Calories 895 | |
| Calories from Fat 674 | 75% |
| Total Fat 75.58g | 94% |
| Saturated Fat 30.68g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 728mg | 30% |
| Potassium 997mg | 28% |
| Total Carbs 9.57g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.9g | 3% |
| Protein 43.9g | 70% |
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