Brasato al Vino Rosso

Name: Brasato al Vino Rosso
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1.4 kg Beef chuck; 750 ml Red wine; 2 whole Onion; 3 whole Carrot; 3 stalks Celery; 4 cloves Garlic; 2 sprigs Rosemary; 2 leaves Bay leaf; 2 tbsp Tomato purée; 500 ml Beef stock; 3 tbsp Olive oil; 2 tsp Salt; 1 tsp Black pepper

Beef braised for hours in red wine with vegetables until it slices with a spoon.

DinnerHard

Family Favourite

High Protein

Prep

25 min

Cook

150 min

Total

175 min

Serves

Per serving

727 kcal

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Instructions

Step 1: Marinate the beef chuck in the red wine with the onion, carrot, celery, garlic, rosemary and bay leaf if you have time.
Step 2: Lift out and dry the beef, then brown it hard on every side in the olive oil.
Step 3: Fry the vegetables in the same pot, then stir in the tomato purée.
Step 4: Return the beef with the wine, beef stock, salt and black pepper and bring to a bare simmer.
Step 5: Cover and braise very gently until completely tender.
Step 6: Rest the beef, blend the sauce smooth and reduce it before slicing and serving.

Ingredients

Serves

Quantities update automatically for 6 servings.

1 ½ kgBeef chuck — in one piece
750 mlRed wine
2 wholeOnion — chopped
3 wholeCarrot — chopped
3 stalksCelery — chopped
4 clovesGarlic
2 sprigsRosemary
2 leavesBay leaf
2 tbspTomato purée
500 mlBeef stock
3 tbspOlive oil
2 tspSalt
1 tspBlack pepper

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Nutrition

Nutrition per serving, calculated from the ingredient list. Not yet reviewed.

Calories: 727 kcal
Protein: 46.8 g
Carbohydrates: 14.6 g
Fat: 42.9 g
Saturated fat: 15.2 g
Fibre: 2.7 g
Sugar: 5.4 g
Sodium: 1087 mg

These figures are estimates for general information only and are not medical or dietary advice.