Originating in Piedmont yet widely savored across northern Italy, Italian braised beef (brasato) epitomizes a culinary tradition where beef undergoes a slow, wine-infused simmer, often paired harmoniously with polenta. This quintessentially wintry indulgence demands ample preparation time but rewards with impeccably tenderized meat.
The Italian name “brasato” hails from Piedmontese dialect, with “brasa” evoking embers – a nod to its old cooking method. Historically, the meat nestled within a pot amidst glowing embers, undergoing hours-long infusion. Once, its meticulous preparation spanned up to four days. This recipe draws influence from neighboring France, borrowing techniques akin to the famed “boeuf à la mode”.
Critical to the Italian braised beef is the selection of the perfect beef cut, boasting an optimal fat-to-lean ratio. Shoulder (known colloquially in Italian as the “priest’s hat”), muscle, cheek, or thigh varieties are the most suitable. Opting for a wine with subdued acidity is paramount; Nebbiolo varietals – such as Nebbiolo itself, Barbaresco, Barbera, or Barolo – prove ideal companions for this exquisite dish.
Ingredients (for 4 people)
- 1 bottle of red wine
- 1 kilo of beef
- 1 onion
- 1 celery
- 1 carrot
- 1 garlic
- 3 juniper berries
- Rosemary as needed
- Bay leaves as needed
- Nutmeg as needed
- Salt and pepper as needed
Cooking Process
- The first step in the authentic Italian braised beef recipe entails a 12-hour marination period, wherein the meat luxuriates in wine alongside vegetables and herbs, ideally in a refrigerator.
- Following this, strain the wine, reserving it for later use. Discard the juniper berries, bay leaf, and rosemary, then purée the wine-infused vegetables in a blender.
- In a pan, meticulously cook the sauce until it achieves a rich caramelized hue. Subsequently, remove the vegetables from the pan, setting them aside for later use.
- In the remaining oil, sear the beef over high heat until it attains a golden exterior. Once adequately browned, introduce the sauce and the reserved red wine to the pan, along with two bay leaves, two juniper berries, a dash of nutmeg, and seasoning with salt and pepper.
- Lower the heat, ensconce the pan with a lid, and simmer over medium heat for three hours.
- Upon completion of cooking, allow the braised beef to rest for approximately an hour. Cut the succulent meat into slices, drizzling it generously with the warmed sauce for an exquisite finishing touch.
Common Pitfalls to Avoid
- Retain the wine and vegetables utilized for marinating the beef; incorporating them during cooking enhances the dish’s depth of flavor.
- Refrain from salting the meat before browning it, as this can prompt premature liquid release, impeding proper browning and leading to boiling instead of braising.
- Don’t serve the braised beef immediately; allowing it to rest for at least an hour yields superior results. Following extensive cooking, meat necessitates this period to stabilize and reach its peak flavor.
- Adhere to the indicated cooking times. The sole permissible “shortcut” involves utilizing a pressure cooker, which condenses the cooking duration to approximately an hour and a half, as opposed to the traditional three hours.
