Cut carrots, celery and celeriac into large pieces on the spot. Dice the onion and garlic in the same way. Place meat with vegetables in a large freezer bag form and fill with Barolo wine. Seal bag, place in refrigerator, marinate for 24 hours.
2. drain meat with marinade into a sieve, collect marinade. Dry meat, season with salt, season with pepper. Heat olive oil in a roasting pan and brown well on all sides.
Add drained vegetables and braise. Add the paradeis pulp and fry briefly. Now pour the marinade, bring to a boil once. Cover the roaster and cook the meat in a heated oven at 180 °C for 2-21/2 hours. 3.
Remove the meat and half of the vegetables from the sauce.
Grind the remaining vegetables with a magic wand to thicken the sauce. Season to taste with salt and freshly ground pepper, add the remaining vegetables and heat through again. Cut the roast and serve with the vegetable sauce. Serve polenta with it at the table.
Polenta:
1. boil the beef broth and add the semolina.
Whisk until well incorporated. Close the pot and cook the polenta over medium heat for 1/2 hour. Stir from time to time with a wooden spoon.
Fold in grated Parmesan cheese, plucked parsley leaves and a knob of butter. Serve with the Barolo braised beef.
97/index
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