Brasato, Slow Roasted Oven Braised Beef in Red Wine, this delicious recipe is the “oven slow cooked” version of the traditional pan roasted Beef Brasato. Brasato, is a method of slow cooking meat in a liquid, “braising” the meat slowly, allowing it to soften thru the cooking process. This method is especially useful for cuts of meat from the shoulders, legs or rump of the animals. Meats, that when cooked quickly tend to be tough and chewy. These roasts instead, need to be “slow cooked, braised or roasted” in liquids either a broth or wine. The braising process magically transforms these meats into the most tender, juicy, tasty versions of themselves. As you become familiar with this slow roasting, braising method you trust that time changes a once tough piece of meat, into a piece of meat that falls apart when touched. It is amazing!
Todays recipe our braising liquid is red wine, not a “important” wine just a drinkable bottle of Cabernet or Merlot. Once you have your wine, just follow the steps of this easy recipe. First the roast is dusted with flour, browned on both sides, then removed from the pan.Next, pancetta or bacon, garlic and chopped vegetables are added to the pan. Once these ingredients start to lightly brown, tomato paste is stirred into the vegetables. Then, a bottle of red wine is poured over everything and herbs are added.
Quickly boil the wine while you scrape the pan of all it’s brown bits. Last but not least, the meat is re-added to the pan, covered and set in a low temperature oven. Your work is done, now the oven will do the rest. Brasato, Slow Roasted Oven Braised Beef in Red Wine. Let’s cook!
Brasato, Slow Roasted Oven Braised Beef in Red Wine
Brasato, Slow roasted oven braised beef in red wine, a delicious easy recipe using the oven to slow cook the roast. An Italian version of a "pot roast".
- 4-4.5 pound Beef Roast, Chuck or Shank
- Flour for dusting roast
- 3 tablespoons Extra virgin olive oil
- 2-3 slices Pancetta or bacon
- 1 tablespoon Tomato paste
- 3 Carrots chopped
- 2 stalks Celery
- 3 large Garlic cloves
- 1 medium Yellow onion
- 1 bottle Red wine, cabernet or merlot
- 1 Bay Leaf
- 2 sprigs Fresh rosemary
- bunch Fresh sage
- Season Salt and Pepper to taste
- Salt and fresh ground pepper to taste
Preheat oven to 300F
Clean and chop onions, carrots, celery and garlic. Note: we will be pureeing the vegetables after cooking so you can roughly chop them.
In an oven proof pan with a lid, add olive oil, heat on a medium heat until oil is hot.
Dust beef roast on both sides with flour and season well with seasoned salt and seasoned pepper (to taste)
Brown the beef on all sides. Remove the beef from the pan and place on a plate while you lightly brown the vegetables.
Add the bacon or pancetta, tomato paste, the onions, carrots, celery and garlic, lightly brown in the pan drippings of the meat.
Add the wine, turn the heat to high, bring to a boil while carefully scrapping the bottom of the pan to release the brown bits attached while you browned the beef.
Add the sage, rosemary and bay leaf. Salt and pepper to taste.
Add the roast back into the pan include all it's resting juices.
Cover the pan and carefully place it on the middle rack of the oven
Bake at between 275-300F for at least 3 hours. Check during cooking that there is always liquid present. If you need more liquid either add broth, water or more wine. The liquid will evaporate and the vegetables will be soft.
Meat is cooked when it falls apart to the touch. Remove from oven
Carefully place the meat on a cutting board to set, while the meat sets, pour the liquid from the pan into either a blender or the plastic bowl of an immersion blender. Blend vegetables until creamy and smooth
Serve the meat with the wine sauce.
Here are some other braised dishes you might like