Beef in barolo served in a casserole dish

Beef in barolo

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Prep: 10 mins Cook: 4 hrs, 30 mins Plus chilling

Easy

Serves 4

Marinate beef short ribs in wine with aromatics the night before you want to serve this dish. It exudes the richness of northern Italian cuisine

Nutrition and extra info

Nutrition: Per serving

  • kcal751
  • fat48g
  • saturates18g
  • carbs16g
  • sugars13g
  • fibre6g
  • protein26g
  • salt0.4g
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Ingredients

  • 4 small short ribs
  • 750ml bottle barolo (or another full-bodied Italian red wine)
  • 1 rosemary sprig
  • 1 thyme sprig
  • 5 sage leaves
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1 tsp juniper berries
  • 2 tbsp vegetable oil
  • 250ml chicken stock
  • 2 large onions, quartered
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large carrots, cut into long wedges
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • soft polenta with a drizzle of truffle oil, to serve
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

Method

  1. The night before, put the beef in a large bowl. Pour over the wine, add the herbs, peppercorns and juniper berries, and leave to soak overnight. The following day, remove the beef and pat dry, setting aside the wine and aromatics. (You can skip this step if you don’t have time.)

  2. Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp of the vegetable oil in a large casserole. Add the beef, browning all over except for the bone side, then remove and set aside. Add the red wine, herbs, peppercorns and juniper berries. Boil for around 15 mins until reduced by half, then return the meat to the pan and add the stock. Return the mixture to the boil, then cover with a lid and cook in the oven for 2½ hrs.

  3. Fry the onion and carrot in a frying pan over a high heat until golden brown, then set aside. Remove the stew from the oven and carefully lift out the meat. Sieve the remaining pan contents into a large jug, discarding the contents of the sieve. The fat from the beef will rise to the surface – skim it off. Pour the skimmed sauce back into the casserole dish, then add the browned veg and meat. Cover, then return to the oven for another 1½ hrs, removing the lid for the last 30 mins to let the sauce reduce, then serve with polenta drizzled with truffle oil.

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