Ingredients
Method
- Place the beef in a large bowl and pour the wine over it. Add the carrots, celery, onion, garlic, bay leaves and thyme. Marinate in the refrigerator for at least 12 hours, preferably overnight.
- Remove the meat from the marinade and pat dry. Strain the marinade, reserving both the liquid and vegetables.
- Brown the meat thoroughly on all sides in a little oil in a heavy-bottomed pot. Season with salt and pepper. Remove and set aside.
- Sauté the vegetables from the marinade in the same pot until softened.
- Return the meat to the pot and pour the marinade over it. The meat should be nearly covered with liquid.
- Cover and braise on low heat for 3–4 hours, until the meat is tender and falling apart.
- Remove the meat and keep warm. Strain the sauce and reduce to the desired consistency.
- Slice the meat thickly and serve with the sauce poured over.
Nutrition
Notes
Tips: Jo lenger kjøttet marinerer i vin, desto rikere smak. La det gjerne ligge over natten i kjøleskapet.
Oppbevaring: Smaker enda bedre dagen etter. Holder seg i kjøleskap i 3–4 dager.
Varianter: Fungerer også utmerket med en god Amarone eller annen kraftig Nebbiolo-vin.