Ingredients
Units
Scale
Ingredients (Serves 4-6)
For the Brasato:
- 2 1/2 pounds (1.2 kg) beef chuck roast or brisket
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups dry red wine (such as Barolo, Chianti, or another robust wine)
- 1 cup beef or vegetable stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 sprigs fresh rosemary
- Salt and freshly ground black pepper, to taste
For the Roasted Vegetables:
- 3 large carrots, peeled and cut into large chunks
- 2 parsnips or potatoes, peeled and cut into chunks
- 1 red onion, cut into wedges
- 1 zucchini, cut into thick slices
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or rosemary
- Salt and freshly ground black pepper, to taste
Instructions
Instructions
1. Sear the Beef
- Preheat your oven to 325°F (165°C).
- Pat the beef dry and season generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.
2. Sauté the Vegetables
- Add the onion, carrots, celery, and garlic to the pot. Cook over medium heat until softened, about 5-7 minutes.
3. Deglaze and Braise
- Stir in the tomato paste and cook for 1 minute.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- Add the stock, bay leaves, rosemary, and the seared beef. The liquid should cover about two-thirds of the beef; add more stock or water if needed.
4. Cook the Brasato
- Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is tender and easily pulls apart with a fork. Turn the beef halfway through cooking.
5. Roast the Vegetables
- About 30 minutes before the brasato is done, toss the vegetables with olive oil, thyme or rosemary, salt, and pepper.
- Spread them on a baking sheet in a single layer and roast at 400°F (200°C) for 25-30 minutes, or until tender and golden brown, stirring once halfway through.
6. Serve
- Remove the beef from the pot and let it rest for 10 minutes. Strain the braising liquid if desired and simmer to thicken slightly for a sauce.
- Slice the beef and serve with the roasted vegetables on the side, drizzled with the rich red wine sauce.
