Brasato di Manzo al Sangiovese
Brasato di Manzo simply means braised beef in Italian. The meat turns out perfectly tender and flavorful. Served with roasted potatoes seasoned with garlic and rosemary.
Equipment
- 1 gallon Ziploc Freezer Bag or sealable container
- strainer
- dutch oven
Ingredients
- 3 lbs beef tenderloin steak
- 3 tsp olive oil
- ½ cup butter
- 1 bottle Sangiovese red wine
- 4 oz Pancetta, chopped
- 4 cups beef broth
- 2 celery stalks, chopped
- 1 cup yellow onion, chopped
- ½ cup shallots, diced
- 1 cup carrots, finely chopped
- 4 garlic cloves, minced
- 3 springs of rosemary
- 2 sprigs of sage
- 1 sprig of laurel
- 1 lb baby onions
- salt and pepper to taste
Instructions
- Prepare the marinade: Combine the wine with carrots, celery, two cloves of garlic, yellow onions, and pancetta. Place the meat in the wine mixture and let it marinate for 8 to 12 hours.
- Remove beef from the marinade. Strain the marinade and set the liquid aside.
- In a large dutch oven, heat the butter, olive oil, shallots, remaining two cloves of garlic (minced), rosemary springs with leaves removed, and sage. Brown the meat on all sides. Add the marinade one ladle at a time and cook slowly for at least 3 hours. Add beef broth as needed. Remove sage. Add the baby onions and cook until they are tender. Salt and pepper to taste.
- Optional: Serve with roasted fingerling potatoes seasoned with garlic and rosemary.
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