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Braised beef in red wine, venus rice & puffed carnaroli rice

by Alessandro Lanzani
Lanzani Bottega & Bistrot, Italy

My first glass of Krug, more than twenty years ago at the home of a dear friend, kick-started this absolute passion of mine. In this pairing, I wanted to try my hand at an unusual preparation of rice, of both Venus and Carnaroli types – also puffed.

Braised beef in red wine, venus rice & puffed carnaroli rice

    6 PERS.
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1.5kg Cappello del prete (tricorno salami)
200g onion
100g celery
150g carrots
2 bay leaves
400g tomatoes
1 sprig thyme
1 garlic clove
1 bottle red wine
10 peppercorns
3L vegetable stock
150ml extra virgin olive oil
Salt, to taste

150g Carnaroli rice
500ml sunflower oil
Salt, to taste

240g Venere rice
60g butter
Marjoram and thyme leaf, to taste
Salt and pepper, to taste
30ml extra virgin olive oil


Dice the washed celery, carrots and onion. In a casserole, brown the salami over a high flame with a drizzle of extra virgin olive oil to seal the meat well. Remove the browned meat from the casserole and keep aside.

Add the celery, carrots, onion, garlic, thyme, bay leaf, tomatoes and peppercorns to the saucepan where the meat has been browned and allow the vegetables to cook for about 5 minutes. Add the meat back to the saucepan with the vegetables and deglaze with red wine. Allow to cook for about 5 minutes, then add the vegetable stock and continue cooking for about 6-8 hours until the meat is tender.

Cook the rice in salted water for about 20 minutes. When the rice is cooked, drain and cool quickly under running water to remove excess starch. Spread the rice on a baking tray and dry it in a desiccator at a temperature of 35°C (95°F) for 6-8 hours. Once dry, fry the rice in very hot sunflower oil. The rice will stick for 2 seconds to be ready. Help yourself with a skimmer to collect the puffed rice and let it dry on absorbent paper.

Cook the Venere rice in salted water for 40-45 minutes. Drain the rice and add it to a saucepan with a drizzle of oil, butter, salt, pepper, marjoram, thyme and the roast sauce obtained from cooking the braised meat.

When the meat is cooked, remove it from the pan and leave it to cool so that it can be cut into slices of about 150g. Strain the cooking liquid through a fine-mesh sieve and reduce it in a saucepan to obtain a smooth, thick sauce. Add the meat to the sauce and serve piping hot with the rice.

As a dish that has unctuousness and fatness, it finds perfect balance and harmony in the Krug Rosé 26ème Édition, which replaces a red wine at the table splendidly.
Krug Grande Cuvée
Krug Grande Cuvée
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