Brasato di manzo marinato – Ricetta Migusto

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.

Prepare the marinade 5-10 days in advance: place the beef in a container with a lid. Stick the bay leaf onto half of the onions with the cloves. Dice the remaining onions, carrots, leeks, and celeriac and add them to the beef along with the garlic. Pour in the red wine and red wine vinegar. Add the peppercorns and rosemary, seal the container, and marinate the beef in the fridge for 5-10 days, turning it daily if it isn't fully submerged in the liquid.

On the day of preparation, remove the meat from the marinade, pat it dry with paper towels, and season with salt and pepper. Preheat the oven to 180 °C.

Strain the marinade with the vegetables through a colander into a bowl. Bring the liquid to a boil in a pot. Line the colander with cheesecloth, filter the boiling marinade, and set it aside.

Heat the oil in a braiser. Sear the meat on all sides over high heat, then remove it from the braiser. Add the marinade vegetables (excluding the studded onion and rosemary), sprinkle with flour, and sauté well. Add the tomato paste, then the filtered marinade and brown stock. Season with salt and pepper and let it simmer for about 10 minutes. Return the meat to the braiser, cover, and cook for about 2 hours, basting the meat with the sauce occasionally.

After 2 hours of cooking, slice the carrots and add them to the sauce, then continue cooking for another hour with the lid on. Remove the meat with a fork and slice it. Adjust the sauce with salt if necessary. Serve the meat with the sauce and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens