Beef in Barolo with Parmesan Mashed Potatoes

3 hours

Serves 6. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe

This recipe is from The Delia Collection: Italian.

This is a classic from Piedmont but because Barolo is such a very fine and quite expensive wine, I tend to make this with something less costly but from the same region.

Then splash out and buy a bottle of Barolo to drink with it.

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Re-heating Mashed Potatoes or Parmesan Mash

Asked by: Loulou

Hi. I have made Beef in Barolo several times and it is delicious. However can I make the Parmesan Mash in advance and reheat? If so how do I go about it? Thank you in advance

Answered by Lindsey: Hello, I would reheat it in a shallow buttered oven dish, covered in buttered foil, in the oven at 180C (160 fan) for 30 – 35 minutes. Best wishes Lindsey

Another way with Beef in Barolo

Asked by: Patricia123

Dear Lindsey Would it be possible to cook the Beef in Barolo in a casserole instead of the oven and for how long per kilo of meat or alternatively in a pressure cooker? Thank you

Answered by Lindsey: Hello, We haven’t tried it but based on the same size I would do a very gently simmer for 2 ½ - 3 hours. Not sure about pressure cooker timings as we don’t use them. Kind regards Lindsey

Getting ahead with Beef in Barolo

Asked by: Patricia123

hello ! I was wondering whether it is possible to make the beef in Barolo a few hours in advance, cut it into slices and pour the sauce on top, and then keep it for a few hours in a casserole until its time to go to table and then warm the whole thing up

Answered by Lindsey: Hello, I would cook it ahead but to prevent the meat drying out leave the slicing to just before serving. Kind regards Lindsey

Method

If you have time, it's good to marinate the beef.

Place it in a deep small pot that just fits it, then pour the wine over and leave it for 24 hours, turning it over once during that time. To cook the beef, pre-heat the oven to gas mark 1, 275F (140C) and then heat 1 dessertspoon of the oil in a large, solid frying pan. Take the beef out of the marinade (reserve the wine) and dry the meat thoroughly with paper towels.

Season it with salt and pepper and, when the oil is very hot, brown the beef on all sides, turning it around until it's browned. Then remove it to a plate, heat the rest of the oil and add the prepared vegetables and garlic to the pan and toss them around until they have turned brown at the edges.

Now place the beef and vegetables in the casserole, pour in the reserved marinade and add the rosemary and the bay leaves. Then bring it up to simmering point, put a tight-fitting lid on, and transfer the casserole to the oven for 3 hours, turning the meat over at half time.

For the Parmesan mash, all you do is steam the potatoes, cut into even-sized pieces, for 20-25 minutes until tender. Then, with an electric hand whisk, beat in the milk and Parmesan cheese with a good seasoning of salt and pepper till the potatoes are light and fluffy.

To serve, remove the meat to a carving board, then remove and discard the bay leaves and whiz the vegetables and juices in a blender to make a smooth sauce. Taste to check the seasoning and serve the meat, cut into slices, with the sauce poured over.

In Italy, it is traditional to serve this with carrots.