Braised beef is a very succulent second course where the meat is first browned in a pot, preferably cast iron or clay, and then cooked in a liquid, be it broth or wine. The most suitable wine for this dish is Barolo, Nebbiolo, Barbera, or Barbaresco, which at the end of cooking form a velvety and creamy sauce. The perfect accompaniment for this dish is either white or yellow polenta or a good mashed potato. The most suitable meat for this type of dish is a cheap cut that requires long cooking, such as the muscles of the leg, neck, or shoulder.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3.3 lbs beef
- 1 carrot
- 1 onion
- 1 stalk celery
- 1 clove garlic
- 1 leaf bay leaf
- 2 cups red wine
- salt
- pepper
- 4 tbsps extra virgin olive oil
Tools
- 1 Knife
- 1 Pan
Procedure
Prepare a coarse chop with onion, garlic, carrot, and celery, set aside. Tie the meat with kitchen twine, salt, and pepper it. Brown it on all sides for about 15 minutes in a cast iron pan with oil. Add the vegetables, add a pinch of salt and let them wilt. Moisten the meat with the wine and lower the heat to a minimum. Cover with a lid and stir occasionally. After about 2 hours, remove the meat and blend the cooking base with an immersion blender. Remove the twine and cut the meat, drizzle with the cooking sauce and serve hot. Accompany with polenta or mashed potatoes.
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ATTENTION: consult the Italian Celiac Association guide and read the ingredients carefully, to ensure that they do not contain gluten contamination
Advice
It keeps in the fridge for 3 days.
It keeps in the fridge for 3 days.
It keeps in the fridge for 3 days.
It keeps in the fridge for 3 days.
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