Brunello di Montalcino is used as an important ingredient in different recipes of excellence, in which it plays a leading role thanks to its strong aroma and flavour.
Brunello di Montalcino marinated beef pot roast is a dish that requires a long cooking time, but you will be rewarded by sipping a glass of this excellent wine while waiting.
2 kg of beef to pot roast
Extra virgin olive oil
1 tablespoon chopped parsley
For the marinade:
100 gr of carrots
120 gr of celery
1 bay leaf
1 bottle of Montalcino Brunello
To prepare the dressing: first clean and slice the onions, the carrots and the celery. Add the Brunello di Montalcino, the bay leaf, the garlic and the peppercorns. Cover the meat with the dressing and let it marinate for 24 hours, then drain and dry.
Lay the meat in a saucepan with olive oil and cook all sides, then moisten with the Brunello marinade and the drained vegetables; add salt and pepper.
Cook for a few minutes over high heat, then cover the pan and place the pot roast in a preheated oven at 180 degrees, for about two hours and a half.
When the meat is cooked, place it on a serving dish and keep warm.
Heat the cooking liquid, pressing the vegetables and bring to boil, then season with salt and pepper.
Now cut the meat into slices, and pour the leftover marinade on it, adding the chopped parsley.
Your beef pot roast is now ready!
*Recipe courtesy: Cucinare meglio