Name: Beef braised in red wine (Brasato al Vino Rosso) with Cavolo Verza Stufato (braised Savoy cabbage).
Ingredients: 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; 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

Ingredients

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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

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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.