by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand3 pounds Sirloin or topside cut in large pieces or left whole Ask a question about this ingredient
1/4 cup all purpose flour Ask a question about this ingredient
3 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
2.5 ounces sweet pancetta cut in strips Ask a question about this ingredient
2 sprigs fresh thyme Ask a question about this ingredient
4 tablespoons Cognac or Grappa Ask a question about this ingredient
1 bottle of Barolo or any other hearty red wine (750ml) Ask a question about this ingredient
2 carrots sliced medium thick Ask a question about this ingredient
1 celery stalk sliced medium thick Ask a question about this ingredient
2 shallots diced finely Ask a question about this ingredient
1 Onion diced medium pieces Ask a question about this ingredient
2 cinnamon sticks Ask a question about this ingredient
5 Clove Buds Ask a question about this ingredient
1 tablespoon cracked black peppercorns Ask a question about this ingredient
3 Juniper Berries squashed Ask a question about this ingredient
In a large glass or ceramic bowl put all the marinade vegetables, the spices and the wine. Add the meat and stir to cover well with all the marinade ingredients. Allow to marinate for 1 day (up to 3 days), turning the meat occasionally.Keep chilled covered with plastic film.
Ask a question about this stepRemove the meat from the marinade. Reserve the marinade and the vegetables. Strain the marinade, reserve the vegetables.
Ask a question about this stepPat dry the meat with kitchen paper towel and dust it all over with flour.
Ask a question about this stepIn a dutch oven melt the butter with the olive oil, add the pancetta and allow to lightly brown. Remove with a slotted spoon and reserve.
Ask a question about this stepStart sealing the meat on all sides, 1/3 at a time. Reserve the browned meat and add the other 1/3 and do the same with the last 1/3. If using one big piece of meat, sear all sides. Remove the meat from the pan.
Ask a question about this stepPour the Cognac or Grappa in the pan, stir well to dislodge all the pieces stuck to the pan and let the alcohol evaporate.
Ask a question about this stepWarm up the marinade wine and just keep warm near your stew.
Ask a question about this stepAdd the meat to the pan and season with salt.
Ask a question about this stepAdd the pancetta, the strained vegetables from the marinade with the spices and thyme, 1/3 of the marinade wine and cook over very low heat for 2 to 3 hours, stirring and adding more wine as needed (you will use it all).
Ask a question about this stepDiscard the bay leaves and the thyme. Check the seasoning. The meat at the end should almost fall apart.
Ask a question about this stepServe the meat with the sauce and vegetables with mashed potatoes.
Ask a question about this stepNote: For a more elegant serving, cook the meat in one whole piece. At the end, remove the meat, the bay leaves and time and process the sauce with the vegetables to obtain a thick sauce to pour over the meat.
Ask a question about this stepThank you for the comment. As I explain below, other wines are good as well as long as they are hearty and with body.
Gorgeous recipe as always - though I think I would have to marinate in the other hearty red wine and drink the barolo with the stew - it's one of my absolute favorites (alongside brunello of COURSE!)
Thank you. I agree with you, Barolo is very expensive and you can change it for another hearty wine. I just gave you the original recipe from Piemonte, I have cooked it with other wines like a good Chianti or Brunello and it comes good as well. If cooking with other wine use Grappa instead of Cognac.
Amanda is a co-founder of Food52.
I think I would have to agree with aargersi on his wine choices.