Brasato di manzo marinato in vino rosso

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

beef chuck

🥗Healthier: sirloin

💰Cheaper: brisket

Sirloin is leaner while brisket is more affordable.

Marinate beef in red wine, garlic, bay leaves, thyme, and rosemary for at least 12 hours in the refrigerator.

Remove beef from marinade and pat dry with paper towels.

Heat olive oil in a large pot over medium-high heat until shimmering.

Sear the beef on all sides until browned, about 4-5 minutes per side.

Remove the beef and set aside.

In the same pot, add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in tomato paste and cook for 2 minutes to deepen the flavor.

Return the beef to the pot and add the marinade and beef broth.

Bring to a simmer, then cover and reduce heat to low.

Cook for 3-4 hours, until the beef is tender and falls apart easily.

Remove the beef and let it rest for 10 minutes before slicing.

Strain the cooking liquid and reduce it over medium heat until thickened, about 10 minutes.

Serve the sliced beef with the reduced sauce and garnish with parsley.

Cooking Techniques

Spice Level:

Allergens