Ingredients
Units
Scale
Ingredients (Serves 4-6)
For the Stracotto di Manzo:
- 2 1/2 pounds beef chuck roast or brisket, cut into large chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine
- 2 cups beef broth
- 1 bay leaf
- 2 sprigs fresh rosemary
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
For the Braised Savoy Cabbage:
- 1 small head of Savoy cabbage, cored and sliced into wedges
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1/2 cup chicken or vegetable broth
- Salt and freshly ground black pepper, to taste
- Optional: A splash of white wine vinegar for a tangy finish
Instructions
Instructions
1. Cook the Stracotto di Manzo
- Sear the Beef:
- Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef chunks with salt and pepper. Sear them in batches until browned on all sides. Remove and set aside.
- Sauté the Aromatics:
- In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the garlic and tomato paste, cooking for another 1-2 minutes.
- Deglaze and Braise:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3 minutes. Add the beef broth, bay leaf, rosemary, and thyme. Return the beef to the pot.
- Slow-Cook:
- Cover the pot and simmer on low heat for 2.5 to 3 hours, or until the beef is tender and falls apart easily. Stir occasionally and add more broth if needed to keep the beef partially submerged.
2. Prepare the Savoy Cabbage
- Sauté the Garlic:
- Heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook until fragrant, about 1 minute.
- Braise the Cabbage:
- Add the cabbage wedges and cook for 2-3 minutes per side until lightly browned. Pour in the chicken or vegetable broth, cover, and simmer for 10-15 minutes, or until the cabbage is tender. Season with salt, pepper, and a splash of white wine vinegar if desired.
3. Serve
- Plate the beef stew alongside the braised Savoy cabbage. Spoon some of the rich stew sauce over the cabbage and garnish with fresh rosemary if desired.
