08 September 2014,13:08 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
4 hours

Preparation Method :

  • Place the meat in a bowl with the onion, carrot, celery, bay leaves, and peppercorns. Cover with the wine and place in the refrigerator to marinate for 24 hours.
  • Drain, reserving the marinade. Strain the marinade, reserving the wine. Tie the meat firmly with kitchen string.
  • Heat the oil and butter over medium heat in a heavy- bottomed saucepan just large enough to hold the meat. Add the meat, season with salt, and brown on all sides.
  • Pour about half the wine over the meat, cover, and simmer until very tender, 3 hours. Add more wine during cooking, as required.
  • Slice the meat and place on a serving dish. Spoon the sauce over the top and serve hot with the garlic mash.


  • 2 kg boneless beef roast, preferably chuck
  • 2 onions, sliced
  • 2 carrots, sliced
  • 2 stalk celery, sliced
  • 4 bay leaves
  • 2 teaspoon peppercorns
  • 1 liter Barolo wine
  • 100 ml sesame oil
  • 2 tablespoon butter
  • Salt to taste
  • Garlic mash, to serve

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