Name: Stracotto di Manzo (slow-cooked beef stew) with Savoy cabbage
Ingredients: 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; 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

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

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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.