Beef in Barolo with Parmesan Mashed Potatoes

If you have time its good to marinade the beef. Place it in a deep small pot that just fits it, then pour the wine over and leave it for 24 hrs, turning it over once during the time.

To cook the beef, pre-heat the oven to 140C and then heat 1 dessert spoon of the oil in a large frying pan. Take the beef out of the marinade(reserve the wine) and dry meat thoroughly with paper towels. Season it with salt and pepper and when oil is very hot, brown the beef on all sides, turning it around until its 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 dish, pour in the reserved marinade and add rosemary and the bay leaves. Then bring it up to simmering point, put a tight-fitting lid on and transfer to the oven for 3 hours, turning meat over at half time.

For the Parmesan mash, cook potatoes for 20-25 minutes till tender. Then beat in 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 bay leaves and whiz the vegetables and juices in a blender to make a smooth sauce. Taste to check seasoning and serve meat, cut in slices, with sauce poured over.