The braised in red wine is a dish I love and that I sometimes used to make in my trattoria many years ago.
It’s a great classic of Italian cuisine: tender, aromatic, and fragrant thanks to the marinade and the slow cooking. A main course ideal for those who love intense, enveloping flavors… A bomb of deliciousness, trust me!
It‘s a meat-based dish that requires long cooking and an equally long marinade because the meat must remain for hours almost completely covered by the red wine we choose together with various spices and vegetables.
It’s a great classic of Italian cuisine, tender, aromatic, and fragrant thanks to the marinade and the slow cooking…
Do you love dishes that cook slowly and become meltingly tender? This beef braise in red wine, left to marinate for hours, is the perfect traditional recipe.
There are many recommendations and tips for this meat main course and …
Which wine should you use to make the braised beef?
Well, the name itself gives it away: the most suitable wine is the Barolo or, in any case, a full-bodied, tannic red wine with an alcohol content of 12% vol or higher. So we can also choose Nebbiolo, Barbera or Barbaresco and consider the wine as important as the type of meat we buy.
I served the braised beef in red wine with corn polenta left slightly “slow” and creamy, but if you prefer a good mashed potato made with butter, milk, nutmeg and a tiny touch of Parmigiano Reggiano, that works very well too…
Which cut of meat is best for making braised beef?
Barolo braised beef is a typical dish of Piedmontese cuisine whose recipe calls for bovine meat of the local and prized Fassona breed.
And which cut is best to get a succulent and very tender braise? The best cuts for this tasty recipe are especially the rump (scamone) and the shoulder clod (cappello del prete), because even after long cooking they remain soft and appetizing!
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Are you following? Let’s prepare the braised in red wine???
BRAISED IN RED WINE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 2 Hours 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.8 lbs shoulder clod (cappello del prete) (if necessary, campanello or other similar cuts also work)
- 2 Onions
- 2 Carrots
- 2 Celery stalks
- 2 Juniper berries
- 1 teaspoon black peppercorns
- 2 Cloves
- 1 bunch Aromatic herb bunch with thyme, sage, rosemary, bay leaf
- 3.5 tbsp Butter
Tools
#adv
- Frying pan
- Parchment paper
- Aluminum foil
- Knife
Recipe Preparation: BRAISED IN RED WINE
Place the meat in a casserole or pot and add the peeled onions cut into wedges, the carrots cut into pieces and peeled with a vegetable peeler, the celery stalks trimmed of strings and cut into chunks, and the red wine (you will need a bottle or slightly less).
Also add the spices wrapped in a small cheesecloth bag and the herb bunch with sage, rosemary, thyme and bay leaf.
Let the meat marinate* covering the pan with plastic wrap for at least 8 hours: I leave it overnight. *If possible, turn the meat at least once!
After the time has passed, take the meat out, pat it dry and brown it on all sides in a casserole 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 so as not to let the meat juices escape.
Remove the herb bundle and the spices wrapped in the cheesecloth, drain and then blend the vegetables.
Return them to the pan with the meat, season with salt and pepper and cook again over low heat for 7-8 minutes without a lid.
Take the meat and wrap it first in parchment paper and then tightly in aluminum foil and let it rest for a few minutes because this will allow the meat juices to redistribute throughout the piece.
Slice the braised in red wine into not-too-thin slices and serve it with polenta prepared according to the package instructions (I use instant) or a few spoonfuls of good mashed potatoes!
Enjoy your braised in red wine!
Annalisa
Tips and notes
Some recipes also add tomato, actually tomato paste: personally I do not add it but if you want to try… Some people flour the meat before cooking; I prefer to sear the meat on all sides (the famous Maillard reaction) before proceeding with the long braise in the pan…
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