Braised Beef with Red Wine is a classic dish of Piedmontese cuisine, rather complex but with a decidedly inviting flavor.
As a Piedmontese tradition, Barolo wine is used, but it can be substituted with another, as long as it is of excellent quality, full-bodied, and not too young.
The wine is used for marinating and for the slow braised cooking of the beef, which must occur slowly along with many aromas and vegetables.
To achieve a good braise, the meat should be browned initially on all sides and then drenched with the marinade liquid.
It is a recipe that requires a lot of time in the kitchen, usually prepared on Sundays or holidays, those days when you have time to follow the slow cooking and want to present a certain value meat second course at the table, very succulent, tender, and soft.
For the perfect success of the braise, it is essential to choose the right piece of meat. The most suitable cuts are tough muscles that soften thanks to the long cooking, but you should be advised by your trusted butcher.
For the cooking of the braise, it is important that the pot is sufficiently high and not too large so that the piece of meat fits perfectly inside and is in contact with the vegetables and well submerged in red wine.
This recipe was prepared by my son Damiano, having lived for a period in Turin, he has already experimented with this delicious dish several times. I assure you it was really excellent and was very much liked, I recommend you try!
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- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Slow Cooking, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Braised Beef with Red Wine
- 3 lbs Beef
- 2 sprigs Celery
- 3 Carrots
- 1 Onion
- 1 clove Garlic
- 2 leaves Bay Leaves
- 4 cups Red Wine (barolo)
- 1 sprig Rosemary
- 3 Cloves
- 1 Cinnamon Stick
Tools
- 1 Baking Dish
- 1 Pan
- 1 Stove
- 1 Immersion Blender
- 1 Knife
- 1 Oval Plate
Preparation for Braised Beef with Red Wine
To prepare the braised wine, start with the vegetables: clean the carrots, celery, and onion, cut them into very large pieces to prevent them from burning during cooking.
After that, in a sterile gauze, put some cloves and a cinnamon stick, close it all like a bag, with kitchen twine.
MARINATION
Inside a baking dish, place the meat, the vegetables, the bag with the spices, some rosemary, a few bay leaves, and a clove of garlic in its skin, cover everything with red wine, and let it marinate for 8 to 12 hours.
Once the marination is complete, place the meat on a cutting board and dry it well with absorbent paper, drain the vegetables with a slotted spoon, and remove the garlic.
COOKING
Melt some butter with a drizzle of oil in a non-stick pan over high heat, put the meat and leave it for about a minute on each side, without moving it to create the outer crust.
It’s important that the meat is turned with tongs or hands, do not use sharp objects that might pierce it and cause it to lose its internal juices.Once cooked on each side, slightly lower the flame, add the vegetables (carrots, celery, onion) and let them brown for a few seconds, then further lower the flame to the minimum and pour the marinade wine to half the height of the meat, let it simmer for about an hour.
After the first hour, turn the meat and, only if necessary, add more marinated wine, let it simmer for about another hour and even longer.
Once the cooking is finished, place the meat on the cutting board and let it rest, pass the vegetables through the mixer with a little bit of marinade wine to get a good cream, which will accompany your slices of meat.
BRASATO PRESENTATION
Slice the meat better when it is a little cold, put the slices on a tray, add the vegetable cream on top of it, and the braised wine is ready to be served hot!
Anna recommends…
Braised beef should be sliced cold, otherwise the slices will break, it’s perfect even the next day, in fact even better, you can store it in the fridge either already sliced or to be sliced.
Just heat it and pour the hot sauce over the slices.
Can I serve braised beef with potatoes?
Yes, of course, you can make some baked potatoes to accompany the braised beef.
Can I serve it with a salad?
Certainly, you can accompany it with a salad of your choice.
