Braised Beef In Red Wine Brasato Al Teroldego Recipes

BEEF BRAISED IN BAROLO WINE (BRASATO)

Steps:

• Begin the day before you plan to cook the meat. Slice the onion, celery, and carrot, and put them in a bowl with the meat, bay leaf, and peppercorns. Pour the wine over the mixture and marinate it until the next day, turning the meat occasionally.
• Remove the meat, reserving the marinade, and pat the meat dry.
• Strain the marinade, bring it to a boil, and cook it until it's reduced by half. In the meantime, tie the meat with string so it keeps its shape and brown it in a pot with the butter.
• Once it's well browned on all sides, season the meat with salt, pour the reduced marinade over it, add the vegetables that it marinated with, cover everything, and simmer over a low flame until the meat is done, about two hours.
• When the meat is done remove it to a platter and remove the string. Remove and discard the bay leaf. Remove the vegetables with a slotted spoon and either put them through a food mill or blend them.
• Degrease the sauce, stir the blended vegetables back into it, pour it over the meat, and serve. The meat should be so tender it could be carved with a spoon.
• Serve it with mashed potatoes or a steaming polenta, and the other vegetables you prefer. And, of course, a bottle of Barolo.

BRASATO AL BAROLO - BRAISED CHUCK ROAST IN RED WINE

Steps:

• Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more.
• Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.
• Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
• Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.
• Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.

RED WINE BRASATO WITH GLAZED ROOT VEGETABLES

Steps:

• Adjust rack to lower third of oven. Preheat to 300°F. Simmer wine in large saucepan over medium heat until reduced to 1 cup, about 30 minutes.
• Meanwhile, heat oil in heavy large wide pot over medium heat. Sprinkle roasts with salt and pepper. Add 1 roast to pot and cook until brown on all sides, about 13 minutes. Transfer to large plate; repeat with remaining roast. Spoon fat from pot Add onion, carrot, celery, and garlic to pot. Sprinkle with salt and pepper. sauté over medium-high heat until vegetables begin to brown, about 6 minutes. Add tomato paste; stir 1 minute. Add broth; bring to boil. Add sage, parsley, bay leaf, and peppercorns. Return roasts and any accumulated juices to pot, tucking roasts to fit in single layer. Pour reduced red wine over; cover.
• Transfer roasts to oven and braise 1 hour 15 minutes. Turn roasts over. Cover and braise until roasts are tender, about 1 hour 15 minutes longer. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and keep chilled. Rewarm in 350°F oven until heated through, about 30 minutes.
• Transfer roasts to cutting board; tent with foil. Strain braising liquid into medium saucepan, pressing on solids in strainer. Spoon fat from surface of braising liquid; keep liquid warm.
• Melt butter with oil in heavy large skillet over high heat. Add celery root, turnips, and carrots. Sprinkle with salt and pepper. sauté until browned in spots, about 8 minutes. Add 1 cup braising liquid from pot roast. Cover, reduce heat to medium, and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Uncover, increase heat to high, and bring to boil. Stir in sugar. Add sage and parsley and cook until sauce is reduced to glaze, stirring often, about 1 minute. Season with salt and pepper. Cut roasts into 1/2-inch-thick slices. Arrange slices on platter. Spoon vegetables around roast. Drizzle some of braising liquid over meat and serve.

BEEF BRAISED IN RED WINE

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Heat oil in pot over moderately high heat until hot but not smoking.
• Meanwhile, pat meat dry and sprinkle with salt and pepper.
• Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
• Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
• Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

BRAISED BEEF IN RED WINE SAUCE

Steps:

• Season beef (lightly if using salted broth).
• Heat oil in large Dutch oven over high heat.
• Add beef and brown on all sides, about 15 minutes.
• Transfer beef to platter; reduce heat to medium.
• Add onion and bacon to pot.
• Sauté until onion is golden, about 8 minutes.
• Mix in tomato paste, bay leaves, cloves and rosemary.
• Add wine.
• Return meat and any juices.
• Cover and simmer 30 minutes, turning meat once.
• M ix stock and tomatoes into sauce.
• Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
• Transfer beef to platter.
• Cover with foil to keep warm.
• Strain sauce through fine sieve, pressing on solids.
• Degrease sauce.
• Return sauce to pot.
• Boil until reduced to 2 cups, about 1 hour.
• Add any beef juices from platter.
• Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving).
• Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
• Serve sautéed spinach alongside.