Braised beef in wine red. Perfect for a festive day, a family Sunday, or anytime you wish to delight yourself with a flavorful and character-rich meat main dish, braised beef is the dish for you.
A traditional dish that requires time and dedication, but if done properly, all the time spent will be rewarded with the first bite.
Yes, because making it is very easy, the only thing we need to take is some time.
Talking with my dear friend Annalisa “whom I adore and love dearly,” about what I was cooking, I replied; “the braised beef” and she immediately responded with, “how delicious!” and so we compared our respective mothers’ preparation notes with great advice.
To make it, I use the “cappello del prete,” a very tender and fragrant part of the beef that suits slow and prolonged cooking well..
The red wine must be robust. Choose a quality red wine that will release all its flavor during the long cooking time.
The classic vegetables are onion, carrot, and celery; I also add black peppercorns. I know many use bay leaves, and I added one. I prefer rosemary and a pinch of pepper; all these aromas give flavor and character to the meat.
Start by marinating the meat for 10 hours, so I personally take advantage of the night by preparing the meat with marinade the evening before to then proceed the following morning with the slow 3-hour cooking.
Braised beef is usually served with a delicate accompaniment to match its rich flavor: ideally, it’s mashed potatoes or a portion of soft polenta.
If you prefer, you can serve your braised beef with a side of seasonal vegetables, roasted potatoes, or tender carrots. A perfect accompaniment for braised beef is green sauce.
And now, all that’s left is to take note of the recipe to bring to the table a very tender and tasty braised beef in wine.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 267.31 (Kcal)
- Carbohydrates 9.94 (g) of which sugars 1.65 (g)
- Proteins 28.90 (g)
- Fat 10.24 (g) of which saturated 2.28 (g)of which unsaturated 0.06 (g)
- Fibers 1.37 (g)
- Sodium 2,050.86 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Braised Beef in Wine
- 3.3 lbs beef (cappello del prete, 3 pounds)
- 4.2 cups red wine (barolo)
- 2 white onions
- 4 carrots
- 2 stalks celery
- 1 clove garlic
- 10 peppercorns black peppercorns
- 2 sprigs herbs (sage, rosemary, bay leaf)
- 7 tbsps extra virgin olive oil
- to taste salt
Tools
- Pan
- Bowl
- Immersion Blenders
Steps
Braised Beef in Wine
First of all, I recommend having your trusted butcher tie the meat with kitchen twine.
After peeling and washing the vegetables, cut them into coarse pieces, place the meat in a baking dish or tray, pour the red wine, season with the vegetables, a pinch of pepper, and rosemary, cover with film, and let rest for 8/10 hours in the refrigerator.
Remove the meat from the marinade and dry it thoroughly.
Set aside the marinade and vegetables.
Separate the vegetables from the wine and set them aside.
In a large enough pan to hold the meat, heat the oil and sear the meat on all sides until it forms a nice hazelnut-colored crust.
(A tip: use a spoon or two to turn the meat, do not pierce it with a fork).
Add the vegetables drained from the wine, let them brown and season.
Season with salt, pour a couple of ladles of the marinade wine kept aside, and cook over very low heat for about 3/4 hours, covering with the lid.
During this phase, check the meat and turn it for even cooking.
When the meat is tender, remove it from the pot and wrap it in foil.
From the remaining sauce in the pan, remove the woody and tough parts of the herbs, then blend with an immersion blender.
Slice the meat into pieces about 1 cm thick and serve them with the sauce you prepared: your braised beef in wine is ready.
If you like, serve with a bit of polenta.
Bon Appetit.
Advice
The “cappello del prete” is a cut of meat named after its elongated shape, with a cartilage vein in the central part. I recommend having your butcher tie it, or you can do it yourself to help retain its juices and keep it nice and tender.
It is widely used in cooking because it’s very versatile and suitable for prolonged cooking, which makes it soft and very tender.
During cooking, keep an eye on the meat, stir occasionally, and if necessary, add more wine.
You can store your braised beef for a couple of days in the refrigerator in an airtight container.
You can also freeze it separately from the accompanying wine sauce.
If you enjoyed this recipe, click on many stars, thank you very much.
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