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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Braised Beef With Barolo
Braised Beef With Barolo
(Brasato Al Barolo)

2 and 1/4 lb (1 kg) topside or another fairly lean cut
3 tablespoons extra virgin olive oil
1 and 1/2 oz (40 grams) butter
1 oz (25 grams) prosciutto fat, chopped
Pinch of cocoa powder
1 teaspoon rum (optional)

For the Marinade:
1 bottle Barolo wine
2 carrots, sliced
2 onions, sliced
1 celery stalk, chopped
4 fresh sage leaves
1 small fresh rosemary sprig
1 bay leaf
10 black peppercorns

Tie the meat neatly with kitchen string, place in a dish and pour in the wine for the marinade.

Add the carrots, onions, celery, sage, rosemary, bay leaf, peppercorns and a pinch of salt and leave to marinate for 6-7 hours.

Drain the meat, reserving the marinade, and pat dry with kitchen paper.

Heat the olive oil, butter and prosciutto fat in a saucepan, add the meat and cook over a high heat, turning frequently, until browned all over.

Season with salt, pour in the reserved marinade, lower the heat, cover and simmer for 1 and 1/2 hours until tender.

Remove the meat from the pan, untie and carve.

Arrange the slices, slightly overlapping, on a warm serving dish.

Discard the herbs from the cooking liquid and pass it through a food mill, then stir in the cocoa and rum if desired.

Pour the sauce over the meat and serve. Serves 6.
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