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Brasato al Vino Rosso (beef braised in red wine) with roasted vegetables


  • Author: Christopher Scott

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

  1. Preheat your oven to 325°F (165°C).
  2. Pat the beef dry and season generously with salt and pepper.
  3. 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

  1. Add the onion, carrots, celery, and garlic to the pot. Cook over medium heat until softened, about 5-7 minutes.

3. Deglaze and Braise

  1. Stir in the tomato paste and cook for 1 minute.
  2. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
  3. 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

  1. 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

  1. About 30 minutes before the brasato is done, toss the vegetables with olive oil, thyme or rosemary, salt, and pepper.
  2. 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

  1. 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.
  2. Slice the beef and serve with the roasted vegetables on the side, drizzled with the rich red wine sauce.
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