The braised beef in red wine is a dish I really like and used to make sometimes in my trattoria many years ago.
It’s a great classic of Italian cuisine, tender, aromatic, fragrant, thanks to the marination and the slow cooking, an ideal second course for those who love intense and enveloping flavors… A bomb of goodness, trust me!
It’s a meat-based dish that requires a long cooking time and an equally long marination because the meat must remain for hours, almost completely covered by the red wine we have chosen with various spices and vegetables.
It’s a great classic of Italian cuisine, tender, aromatic, fragrant, thanks to the marination and the slow cooking…
Do you love dishes that cook slowly and become very soft? This braised beef in red wine, marinated for hours, is the perfect traditional recipe.
There are many recommendations and tips for this meat course and …
Which wine to use for braising?
Well, the name itself suggests the most suitable wine is Barolo or any full-bodied and tannic red wine with an alcohol content of 12% vol or higher. We can also choose Nebbiolo, Barbera, or Barbaresco and consider wine an ingredient as important as the type of meat purchased.
I paired the braised beef in red wine with corn polenta left a bit “runny” and creamy, but if you prefer, even a good puree made with potatoes, butter, milk, nutmeg, and a small touch of parmesan is not bad at all…
Which meat is more suitable for preparing braising?
Braised beef in Barolo is a typical dish of Piedmont cuisine, whose recipe calls for the use of beef of the Fassona local and prized breed.
And which cut is more suitable to have a succulent and very tender braise? The best cuts for this tasty recipe are mainly the rump and the shoulder clod, because they remain soft and appetizing even after a long cooking time!
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Follow me as we prepare the braised beef in red wine???
BRAISED BEEF IN RED WINE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.76 lbs shoulder clod (in a pinch, fish or chuck is also good)
- 2 Onions
- 2 carrots
- 2 stalks of celery
- 2 juniper berries
- 1 tsp black peppercorns
- 2 cloves
- 1 bunch with thyme, sage, rosemary, bay leaf
- 3.5 oz Butter
Tools
#adv
- Braiser
- Parchment Paper
- Aluminum Foil
- Knife
Preparation BRAISED BEEF IN RED WINE RECIPE
Place the meat in a saucepan and add the peeled and wedged onions, the carrots cut into pieces and scraped with a peeler, the celery stalks without strings cut into chunks, and the red wine (you will need a bottle or a little less).
Also add the spices enclosed in a gauze bag and the aromatic bunch with sage, rosemary, thyme, and bay leaf.
Let the meat marinate* covering the pan with cling film for at least 8 hours: I do it overnight. *If possible, turn the meat at least once!
After the time has passed, take the meat, dry it, and brown it on all sides in a saucepan with the butter.
Now add all the marinade, including vegetables and spices, and cook over very low heat until done, about 2 and a half hours.
Turn the meat 2/3 times with a spatula without piercing it to prevent the meat juices from escaping.
Remove the aromatic bunch and the spices wrapped in gauze, drain, and then puree the vegetables.
Put them back in the pan with the meat, adjust the salt and pepper, and return to low heat for 7/8 minutes without a lid.
Wrap the meat first in parchment paper and then tightly in aluminum foil and let it rest for a few minutes because this will allow the meat’s juices to redistribute in the piece of meat.
Cut the braised beef in red wine into not too thin slices and serve it with polenta made following the package instructions (I use instant) or with a few spoonfuls of good puree!
Enjoy your meal with the braised beef in red wine!
Annalisa
Advice and notes
Some recipes also add tomato or rather tomato paste: personally, I don’t add it, but if you want to try… Some people flour the meat before cooking it, I prefer to sear the meat on all sides (the famous Maillard reaction) before proceeding to the long cooking in the pan…
ALSO, SEE BAKED SHANK WITH POTATOES
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