Beef Braised In Barolo Wine (Brasato) - cooking recipe

Ingredients

3 lbs rump roast
64 ounces red wine, barolo
1 large onion
1 large carrot
1 stalk celery
1 bay leaf
peppercorn
butcher's kitchen twine
4 tablespoons butter 1/4 cup cognac (optional)
salt

Preparation

Begin the day before you plan to cook the meat. Slice the onion, celery, and carrot, and put them in a bowl with the meat, bay leaf, and peppercorns. Pour the wine over the mixture and marinate it until the next day, turning the meat occasionally.
Remove the meat, reserving the marinade, and pat the meat dry.
Strain the marinade, bring it to a boil, and cook it until it's reduced by half. In the meantime, tie the meat with string so it keeps its shape and brown it in a pot with the butter.
Once it's well browned on all sides, season the meat with salt, pour the reduced marinade over it, add the vegetables that it marinated with, cover everything, and simmer over a low flame until the meat is done, about two hours.
When the meat is done remove it to a platter and remove the string. Remove and discard the bay leaf. Remove the vegetables with a slotted spoon and either put them through a food mill or blend them.
Degrease the sauce, stir the blended vegetables back into it, pour it over the meat, and serve. The meat should be so tender it could be carved with a spoon.
Serve it with mashed potatoes or a steaming polenta, and the other vegetables you prefer. And, of course, a bottle of Barolo.