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Nebbiolo Pot Roast

Wine of this recipe

Pot Roast
Ingredients: 
500 g of tenerone
onion, rosemary
½ L. of nebbiolo
rhum glass
flour, oil
garlic, carrot
utter, pepper
Preparation: 
Chop the onion and garlic along with the herbs, place in saucepan with olive oil and a knob of butter, saute, then add the roasted flour in the past. To brown the meat on all sides with salt and pepper and pour over the wine and rum. Continue cooking for three hours with the container incoperchiato.
Duration: 
3 ore
Difficulties: 
5