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Brasato di Manzo (Braised Beef) by Master Chef Gianluca Deiana Abis

braised beef
Braised beef

Ingredients

  • 1.5 kg beef chuck roast (or another braising cut such as brisket or shoulder)

  • 2 tablespoons olive oil

  • 1 large onion (finely chopped)

  • 2 carrots (peeled and sliced)

  • 2 celery stalks (sliced)

  • 4 cloves garlic (crushed)

  • 1 bottle of red wine (preferably Italian, such as Barolo or Chianti)

  • 500 ml beef broth (or more, if needed)

  • 2 bay leaves

  • 4-5 fresh sprigs of thyme

  • 1-2 tablespoons tomato paste

  • Salt and freshly ground black pepper (to taste)

  • 2 tablespoons butter (optional, for finishing the sauce)


Instructions

Step 1: Prepare the Meat

  1. Pat the beef chuck roast dry with paper towels. This will help achieve a nice sear.

  2. Season generously with salt and freshly ground black pepper on all sides.

Step 2: Sear the Meat

  1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

  2. Add the beef roast and sear on all sides until browned (about 5-7 minutes per side). This step is essential for developing flavor.

Step 3: Sauté Vegetables

  1. Remove the browned beef from the pot and set it aside.

  2. In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened and lightly caramelized, about 8-10 minutes.

Step 4: Deglaze with Wine

  1. Add the tomato paste to the vegetables and stir for 1-2 minutes to combine.

  2. Pour in the red wine, scraping up any browned bits from the bottom of the pot (this adds flavor). Let the wine simmer for 5 minutes to reduce slightly.

Step 5: Braise the Meat

  1. Return the seared beef to the pot. Add enough beef broth to come about halfway up the sides of the roast.

  2. Add the bay leaves and thyme sprigs.

  3. Bring the liquid to a simmer, then cover the pot and reduce the heat to low. Allow the beef to braise gently for 3-4 hours, or until it is fork-tender. You may need to check the pot occasionally, adding more broth or water if the liquid evaporates too much.

Step 6: Finish the Sauce

  1. Once the meat is tender, remove it from the pot and let it rest for 10 minutes.

  2. While the beef rests, skim off any excess fat from the sauce in the pot.

  3. If desired, stir in 2 tablespoons of butter to thicken the sauce and make it silky.

Step 7: Serve

  1. Slice the beef against the grain and return it to the pot with the sauce.

  2. Serve the Brasato di Manzo hot, spooning the vegetables and sauce over the top. It pairs wonderfully with polenta, mashed potatoes, or crusty bread.


Chef’s Tip

For an even deeper flavor, let the braised beef rest in its cooking liquid overnight in the refrigerator. The flavors will intensify, and the meat will become even more tender when reheated.

 

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