BEEF IN BAROLO

BEEF IN BAROLO image

Categories Beef Bake

Number Of Ingredients 15

3 lb trimmed beef brisket
3 slices bacon, cut into 1/4" strips
3 garlic cloves, chopped
3 tablespoons parsley, chopped
2 tablespoons rosemary, chopped
1 teaspoon sage, chopped
1/3 cup plus 1 T. flour
1 teaspoon paparika
2 tablespoons butter
1 tablespoon olive oil
1 small onion, sliced
2 bay leaves
2 medium carrots, 1/2 diced
2 celery ribs, diced
1 750 ml bottle Barolo

Steps:

Using a s small sharp knife, make 1/2" deep slits all over the brisket. Push a strip of bacon into each slit using the end of a teaspoon. Combine garlic, parsley, sage, rosemary - set aside. Mix 1/3 cup of flour with paparika, salt and pepper. Dredge brisket in the flour shaking off excess. In a large cast-iron casserole melt butter in olive oil. Add onion and cook 4 minutes. Raise heat pushing onions aside. Brown brisket app. 5 minutes. Turn brisket over and scatter herb mixture, bay leaves, carrots and celery. Cook 5 minutes till browned on this side. Tranfer meat to platter. Heat oven to 300'. Add 2 T flour. Cook stirring for 1 minute. Add 1 cup of wine and boil until reduced to 1/2, stirring occasionaly. Stir in remaining wine. Return brisket to casserole. Tightly cover. Braise the meat in oven turning every 45 minutes for 4 hours. Cool brisket. Refrigerate. Skim off fat. Return to oven and heat for 3-45 minutes.