Ingredients
- 1 kg hat of the beef priest
- 800 g potatoes
- 2 pcs carrots
- 2 pcs of celery sticks
- a full-bodied red wine bottle
- 1 pc large onion
- garlic
- milk
- sage
- laurel
- butter
- cinnamon sticks
- rosemary
- Juniper berries
- extra virgin olive oil
- coarse salt
- nutmeg
- black pepper in grains
For the recipes of braised Barolo with mashed potatoes, peel carrots, onion and celery; cut everything into pieces and add in a pan with the meat, 1 clove of crushed garlic, 1 sprig of rosemary, 2-3 sage leaves, 1 bay leaf, 1 cinnamon stick, a few grains of pepper and 3-4 berries of juniper; add the red wine; seal the pan with the food wrap and marinate in the fridge for 24 hours. Drain the meat from the marinade and dry it carefully, dabbing it with kitchen paper, in order to brown it well. Heat 1/2 tablespoon of butter in a saucepan with a drizzle of oil and a pinch of coarse salt; when the fat begins to sizzle, brown the meat on the open flame for 5 minutes, turning it occasionally; be careful not to pierce it, to avoid the dispersion of the juices. Finally remove it from the pan and remove the cooking fat. Strain the marinade and brown the vegetables, after removing rosemary and cinnamon, in the same pot, with a little oil. Add the meat, the marinade, bring to a boil quickly, cover, cook over low heat for 3 hours, stirring the braised occasionally.
FOR THE PURE: Peel and cut 800 g of potatoes into small pieces, put them in a saucepan, add salt and cover them with cold water. Boil them, until they are cooked but firm. Then pass them with a potato masher directly in the casserole and, out of the fire, mix them with a whisk with 80-90 g of butter, salt, pepper, grated nutmeg and 4 tablespoons of warm milk. Cut the braised meat into slices and serve with its sauce and puree.