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Recipe Spindle Of Beef With Barolo Wine


Spindle Of Beef With Barolo Wine

Recipe yeld 6 servings

Ingredients

1300 G Spindle Beef
300 G Carrots
300 G Turnips
250 G Cauliflower Florets
250 G Celeriac
Onion
Cloves
Coriander
Laurel
Rooms
For The Sauce:
Barolo Wine 50 Cl
Broth
Starch
2 Shallots
Meat Extract
2 Tablespoons Cilantro
2 Cloves
1 Pinch Salt
1 / 2 Tablespoon Black Peppercorns

Amount Per Serving Calories: 354


Method

Boil the spindle for 2 hours and 15 minutes, placing it in boiling salted water and seasoned with two bay leaves, coriander and a pinch of onion larded with a few cloves.
Cut into chunks carrots, turnips, celery and cauliflower florets.
After the interval indicated for the poached in the broth, add the vegetables except cauliflower so prepared, which will join after the others have boiled for seven minutes.
After adding the cauliflower calculated again seven minutes of cooking, then turn off.
Shortly before turning off the fire, prepare the sauce: in a small saucepan put 2 tablespoons of cilantro, half of pepper, 2 cloves, coarsely chopped 2 shallots, a pinch of salt and all the wine.
A flame let it reduce more than half then add 2 ladles of broth, a teaspoon of extract of meat and a starch, previously dissolved in very cold water.
Let the sauce thicken, then strain.
On a serving platter, possibly heated, place the spindle sliced ​​not too thin, contornatelo with vegetables and serve immediately, presenting the sauce separately.

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