Braised beef is a very succulent main course where the meat is first browned in a pot, preferably cast iron or earthenware, and then cooked in liquid, be it broth or wine. The most suitable wines for this dish are Barolo, Nebbiolo, Barbera, or Barbaresco, which at the end of cooking form a velvety and creamy sauce. The perfect accompaniment for this dish is polenta, either white or yellow, or a good mashed potato. The best 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: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3.3 lbs beef (chuck roast)
- 1 carrot
- 1 onion
- 1 stalk celery
- 1 clove garlic
- 1 leaf bay
- 2 cups red wine
- salt
- pepper
- 4 tbsps extra virgin olive oil
Tools
- 1 Knife
- 1 Pan
Instructions
Prepare a coarse chop of onion, garlic, carrot, and celery, set aside. Tie the meat with kitchen string, season with salt and pepper. Brown it on all sides for about 15 minutes in a cast iron pan with the oil. Add the vegetables, add a pinch of salt, and let them wilt. Moisten the meat with wine and lower the flame to minimum. Cover with the lid and stir occasionally. After about 2 hours remove the meat and blend the cooking sauce with an immersion blender. Remove the string and slice the meat, drizzle with the cooking sauce and serve hot. Accompany with polenta or mashed potatoes.
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WARNING: consult the Celiac Disease Association handbook and carefully read the ingredients to ensure they do not contain gluten contamination
Tips
It keeps in the refrigerator for 3 days.
It keeps in the refrigerator for 3 days.
It keeps in the refrigerator for 3 days.
It keeps in the refrigerator for 3 days.
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