Ingredients
Units
Scale
Ingredients (Serves 4)
For the Brasato al Vino Rosso:
- 2 pounds beef chuck roast or brisket
- 2 cups full-bodied red wine (Barolo or Chianti preferred)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 cups beef stock
- 1/4 cup tomato paste
- 1 bay leaf
- 1 sprig rosemary
- 1 sprig thyme
- Salt and freshly ground black pepper, to taste
For the Cavolo Verza Stufato:
- 1 medium head of Savoy cabbage, thinly sliced
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 cup chicken or vegetable broth
- 1 tablespoon white wine vinegar
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes
Instructions
Instructions
1. Marinate the Beef (Optional, for Best Flavor):
- Place the beef in a large dish and pour the red wine over it. Add the rosemary, thyme, and bay leaf. Cover and refrigerate for 4-6 hours or overnight. Remove and pat dry before cooking, reserving the marinade.
2. Sear the Beef:
- Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear it on all sides until browned. Remove and set aside.
3. Sauté the Aromatics:
- In the same pot, add the onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.
4. Braise the Beef:
- Return the beef to the pot. Add the reserved marinade, beef stock, tomato paste, and any remaining herbs. Bring to a boil, then reduce to a low simmer. Cover and cook on the stovetop or in a preheated 325°F (160°C) oven for 2.5 to 3 hours, until the beef is tender.
5. Prepare the Cabbage:
- While the beef cooks, heat the olive oil in a large skillet or saucepan over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- Stir in the cabbage and sauté for 5 minutes, until slightly softened. Add the broth, cover, and simmer for 10-15 minutes, stirring occasionally, until the cabbage is tender.
- Stir in the white wine vinegar, season with salt, pepper, and red pepper flakes (if using). Remove from heat and keep warm.
6. Finish the Sauce:
- When the beef is done, remove it from the pot and set it aside to rest. Strain the braising liquid if desired, then simmer to reduce it to a thick, flavorful sauce.
7. Serve:
- Slice the beef and arrange it on a platter. Spoon the red wine sauce over the top. Serve with a side of braised Savoy cabbage and crusty bread or polenta.
