The Original Braised Beef

Traditional pot cooking, with the Bimby, and in a pressure cooker. A second course with a rich and spicy taste, typical of Piedmont.

Ideal for red wine connoisseurs, it’s a dish to savor in the autumn and winter seasons accompanied by the wine in which it will be marinated, such as Nebbiolo, Barbaresco, Barbera, or Barolo.

The braised beef, as I mentioned, originates in Piedmont, and its name comes from the local dialect: the word “brasa” indicates the embers that were the original cooking method of this ancient meal.
Today I present to you, in addition to the traditional cooking in a classic pot, the more modern cooking versions to meet today’s needs.

You might also be interested in the recipes:

Cost: Economical
Rest time: 12 Hours
Preparation time: 10 Minutes
Portions: 5
Cooking methods: Slow Cooking, Other, Pressure Cooker
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

463.48 Kcal

calories per serving

Info Close

Energy 463.48 (Kcal)
Carbohydrates 27.04 (g) of which sugars 2.16 (g)
Proteins 40.24 (g)
Fat 6.26 (g) of which saturated 2.05 (g)of which unsaturated 0.35 (g)
Fibers 3.83 (g)
Sodium 2,642.90 (mg)

Indicative values for a portion of 300 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

Let’s go shopping

2.2 lbs beef (chuck, muscle, cheek, chuck tender, or 'brutto e buono'.)
1 quart red wine (Nebbiolo, Barbaresco, Barbera, or Barolo.)
1 onion
1 carrot
1 stalk celery
1 clove garlic
1 sprig rosemary
4 berries juniper
2 leaves bay
Half teaspoon nutmeg
to taste water
to taste flour
to taste salt
to taste pepper

The Original Braised Beef Recipe

Tools

What we need

1 Bowl
1 Colander
1 Knife
1 Cutting board
1 Pot or the Bimby

Steps

Now let’s talk about the preliminaries

This preparation is divided into steps: The first step of the original braised beef recipe is to let the meat rest for 12 hours immersed in wine with vegetables and herbs, in the refrigerator.
In a large container put the pieces of meat with all the wine, coarsely chopped vegetables, and all the herbs. Cover and keep in the fridge for at least 12 hours.
Second step: After the marinating time, filter the wine without discarding it, please,
and the same goes for the used vegetables,
which, once freed from the juniper berries, bay leaves, and rosemary, should be chopped and used for the chopped mix
Traditional pot recipe.
After marinating the meat, drain and flour the pieces of meat on all sides,
In a non-stick pan or pot, heat the olive oil, and here you will brown the meat
on all sides and set it aside.
Use the remaining oil, and if needed, add a little more, and transfer it to the pot you will use for the braised beef. Add finely chopped vegetables and let them cook for about 3 minutes.
Then, add the pieces of meat, and the red wine from the marinade that you set aside, two bay leaves, two juniper berries, nutmeg, salt, and pepper.
Lower the heat, cover with a lid, and cook on medium heat for 3 hours.
If you are making this recipe with a pressure cooker, 1 hour of cooking is enough from the moment of the whistle.
Halfway through cooking, adjust the salt and pepper, but not before, or do it at the end.
After the time has passed, let the braised beef rest for an hour in the traditional cooking method, while if you used the pressure cooker, 30 minutes is enough.
Now open the lid and you can slice the braised beef and serve it with the heated sauce, accompanied by mashed potatoes, polenta, or a side dish of your choice.
Drain the meat from the marinade as I mentioned above.
On a plate, arrange the all-purpose flour and flour the beef chunks, shake off the excess flour and set aside.
Put in the bowl the celery, carrot, and onion, those used from the marinade, and chop: 5 sec./speed 7. Gather at the bottom with the spatula.
Add the extra virgin olive oil with the basket in place of the measuring cup, and sauté: 5 min./120°C/speed 1.
Add the floured meat and 80 g of red wine from the marinade, flavor without the measuring cup: 3 min./120°C/reverse/speed 1. Transfer the meat to a bowl.
Install the Blade Cover. Put in the bowl the flavored meat, 300 g of water, 250 g of red wine, pepper, bay leaf, cloves, and cinnamon stick. Close with the measuring cup and set Slow Cooking reverse/6 h/95°C.
Add the salt, set Slow Cooking reverse/1 h 30 min./95°C.
Transfer the braised beef to a soup tureen, remove the Blade Cover.
If you want, you can slice the braised beef and serve it with the heated sauce, accompanied by mashed potatoes, polenta, or a side dish of your choice
Here is the original braised beef recipe