Beef Braised in Red Wine, Brasato di Manzo. Let’s start the week with a simple, versatile recipe that you can make throughout the fall and into the winter. Last week I was in Tuscany where braised meats are part of the culinary tradition, using full bodied red wines to cook or braise the meats until they are so tender they fall of the bone. I came home and could not wait to try making braised beef. This recipe works so well with a variety of cuts of beef, it uses a few simple ingredients, has a short preparation time, but it is a long cooking time that makes this dish so flavorful and the meat so tender. Serve this with a winter slaw and horseradish mashed potatoes. Braised Beef in Red Wine, Brasato di Manzo. Let’s Cook!
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Braised Beef in Red Wine, Brasato di Manzo
A flavorful dish, beef braised for hours in a hearty red wine
- 2.5 lbs Beef roast, chuck, rump, (any stewing beef that works with long, slow cooking)
- 4 Beef short ribs (bone-in if possible)
- 4 Carrots
- 1 lb Sweet onions
- 1 bottle Red wine, full bodied
- 3 tbls Extra virgin olive oil
- 4 cloves Garlic
- Fresh Rosemary
- 1 tbls Cloves
- Sea salt and fresh ground pepper (to taste)
- Seasoned Pepper mix (to taste)
In a braising pan large enough to hold all the meat, on a medium lively heat, add the olive oil, smash the garlic add to the oil when the pan is hot add the meat and ribs season with pepper mix and generous amounts of rosemary, sear the meat on all sides
Peel and chop the carrots and onions into large chunks.
When meat is seared, add the entire bottle of red wine, scrape the bottom of the braising pan to release the meat from the pan, add the carrots, onions, salt and pepper and cloves. Cook for at least 3 hours on a low simmer covered stirring and turning the meat occasionally.
Remove the meat from the pan, place on a cutting board, pour the carrot, onion and wine sauce into a mixing bowl, scrape the pan to release all the brown bits. With a immersion blender, puree the sauce.
Add the sauce back into the pan. If you like, you can slice the meat or put the roast and ribs whole back Into the sauce
Serve the meat with the wine sauce on top