Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Garlic clove, chopped 3 tb Butter
3 1/2 lb Beef, bottom round or chuck 2 tb Olive oil
Salt 1 Onion, medium, finely
Pepper, ground -chopped
2 Bay leaves, fresh or dried 1 Carrot, finely chopped
Thyme, dried, pinch 1 Celery stalk, finely chopped
5 c Wine, Barolo (I used one 750 1/2 lb Mushrooms, white
-ml bottle)

Number of Servings: 6

This dish comes from the Piedmont region where fine wine and beef are
produced.

Rub garlic into meat. Season with salt and pepper. Place meat in a
large bowl. Add bay leaves, thyme and enough wine to cover meat.
Cover and refrigerate overnight. Drain meat, reserving marinade. Dry
meat with paper towels. Melt 2 tablespoons butter with oil in a
large heavy casserole. When butter foams, add meat. brown meat on all
sides over medium heat. Remove meat from casserole. Add onion,
carrot and celery to casserole. Saute until lightly browned. Return
meat to casserole. Pour reserved marinade through a strainer over
meat. Cover casserole and reduce heat. Simmer 2 to 2-1/2 hours or
until meat is tender. Turn and baste meat often during cooking.

Wash and dry mushrooms thoroughly and slice thin. Melt 1 tablespoon
butter in a medium skillet. Saute mushrooms over high heat until
golden. Add mushrooms to meat and cook 5 minutes longer. Place meat
on a cutting board and cool 5 minutes. If sauce is too thin, cook
uncovered over high heat 5 to 10 minutes. Slice meat and arrange on
a warm platter. Taste and adjust sauce for seasoning, then spoon over
meat. Serve immediately.

Makes 6 to 8 servings.

Sallie Austin

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