The braised beef in red wine is a dish I love and used to make in my trattoria many years ago.
It’s a great classic of Italian cuisine, tender, aromatic, fragrant, thanks to the marination and slow cooking, an ideal main course for those who love intense and enveloping flavors…A bomb of goodness, trust me!
It’s a meat-based dish that requires long cooking and an equally long marination because the meat must remain for hours, almost completely covered by the chosen red wine with various spices and vegetables.
There are many recommendations and tips for this main meat course and …
Which wine to use for braising?
Well, the word itself suggests the most suitable wine is Barolo or a 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 the wine as important as the type of meat purchased.
I accompanied the braised beef in red wine with corn polenta left a bit “runny” and creamy but, if you prefer, even a good mashed potato made with potatoes, butter, milk, nutmeg, and a tiny touch of Parmesan cheese is not bad at all…
Which meat is most suitable for preparing braised beef?
Braised beef in Barolo is a typical dish of Piedmontese cuisine which requires the use of beef from the local and prized Fassona breed.
And which cut is most suitable for a succulent and tender braised beef?The best cuts for this tasty recipe are especially the round and the chuck, because even after long cooking, they remain soft and appetizing!
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Are you following me while we prepare the braised beef in red wine???
BRAISED BEEF IN RED WINE
ASI’s Kitchen
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.76 lbs chuck roast (possibly also good for fish or bell pepper)
- 2 Onions
- 2 Carrots
- 2 Celery stalks
- 2 Juniper berries
- 1 tsp black peppercorns
- 2 Cloves
- 1 bunch with thyme, sage, rosemary, bay leaves
- 3.53 oz Butter
Tools
#adv
- Pan
- Parchment Paper
- Aluminum Foil
- Knife
Preparation RECIPE BRAISED BEEF IN RED WINE
Place the meat in a saucepan and add the peeled and quartered onions, the carrots cut into pieces and scraped with a peeler, the celery stalks without strings cut into chunks, and the red wine (a bottle or slightly less will be needed).
Also add the spices closed in a cheesecloth bag and the aromatic bunch with sage, rosemary, thyme, and bay leaves.
Let the meat marinate* covering the pan with plastic wrap for at least 8 hours: I let it marinate overnight. *If you can, turn the meat at least once!
After the time has passed, dry the meat and brown it on all sides in a saucepan with the butter.
Now add the entire marinade including vegetables and spices and, over very low heat, cook for 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 herb bunch and the spices wrapped in the cheesecloth, drain and then blend 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 the 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 liquids to redistribute through the piece of meat.
Slice the braised beef in red wine not too thinly and accompany it with polenta prepared according to the package instructions (I used instant) or with a few spoonfuls of good mashed potatoes!
Enjoy your meal with the braised beef in red wine!
Annalisa
Tips and notes
Some recipes also add tomato or rather tomato paste: personally I don’t add it but if you want to try… Some coat the meat with flour before cooking it, I prefer to sear the meat on all sides (the famous Maillard reaction) before proceeding with the long cooking in a saucepan…
ALSO SEE BAKED SHANK WITH POTATOES
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