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My legendary Braised Beef

braised S

Let's face it, among the many dishes that can be put on the table, a braised with flakes is among the most spectacular; for the appearance, the perfume, the taste.

Mythic because its success requires careful preparation, continuous surveillance at all stages of its preparation.

Not that a braised so I prepare it every day ... I also have to make sure I have guests, for the day of arrival at the table of this wonder. But when I prepare it, I start almost a week ago!

It is also a dish that requires full cooperation from the butcher, who must prepare the right cut and lardellarlo well (for small things, with my needle lardellare, I can well, but for a piece of beef for at least a pound and a half, I need the hand of a professional - moreover: offelee, ago el tò mestee!).

I try to tell how I prepare it, particular for particular. But, to understand it well, then you have to try it!

The preparation begins going, precisely, from the butcher to be prepared the right piece of meat; lardellatura is important: it will keep the meat very soft and tasty throughout the cooking.

Not all butchers have the opportunity to prepare the piece of meat at the moment: possibly ask if it is appropriate to order it a day earlier ...

Ingredients:

beef (thigh), larded

g.

1'500

vegetables for the marinade

carrots

pc.

2

onions, with rings

pc.

2

celery

pc.

1

aromas bag for the marinade

sage

leaves

3

rosemary

sprig

1

black pepper

grains

9

garlic

cinnamon

More for the marinade

Red wine

parsley

bouquet ½

nutmeg

for the cooking

parsley

 bouquet ½

sale

possible meat broth

extra virgin olive oil

q.s.

onion

g.

200

Preparation:

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Get the meat, at home we will have already prepared the rest:
a container suitable to the size of the meat and the size of the refrigerator
the vegetables for the marinade made into small pieces (good both big and small, will have time to give up the aromas and then soften in cooking)
a part of the wine will already cover vegetables and spices in the container.

a thin but sturdy cloth (an old linen handkerchief, for example) closed in a bag to enclose the spices and aromas.

At this point the meat, well-linked to hold it in shape, should be placed in the container along with the rest and well covered with the remaining wine.

The choice of wine is important: a large braised wine requires a great wine. So go ahead with Barolo!

Now begins the marinade, which must last at least three or four days; if I can I always make five, turning the meat a couple of times a day. Of course the meat should be kept fresh, then in the fridge but not on the shelf for meat: the best area is that indicated for fruit and vegetables (so much so that I, having a nice drawer for vegetables, once the sailor in there ...).

The minimum time for the marinade begins the final preparation; so to speak: it will take a few hours!

Remove meat from marinade, pat dry and brown in hot oil on all sides so to form a nice crust.

For this phase I prefer to use a large cast-iron pan where it is easier, in my opinion, to turn the meat (NB)

Then place the meat in a cast iron pot (the best solution) or metal or earthenware, as long as it is suitable for the oven, with a drizzle of oil over very low heat while preparing the other ingredients. In the same pan where the meat is browned briefly wither a nice onion and for a moment the vegetables of the marinade and then add them to the meat, pour part of the wine of the marinade into the pan for clean and raise the heat. Pour the wine over meat and vegetables, raise the heat of the pan and add the bag of spices and the rest of the wine, let it evaporate and if it was not enough to cover flush with the meat, add the hot stock.

Pass the pot, covered, in the oven to 160 °: for a pound and a half of meat it will take about three hours. Check the cooking from time to time and add more broth if necessary.

When cooked, remove the meat from the pot and keep warm.

Remove the spice bag, collect the vegetables and pass them through a sieve (or vegetable mill) and then cook them with part of the cooking liquid until a slightly creamy sauce is obtained: if it thickens too much, add more cooking liquid.

Slice the braised and place it on the tray or directly in the dishes, covered by the sauce; put the rest in a gravy on the table for those who want an addition.

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • NB.: having an oval cast-iron pot available for cooking, it can be used from the beginning to brown the meat.
  • Accompany the dish with the browned vegetables in butter and slices of polenta
  • Alternatively also of the spätzli or dumplings  they are excellent solutions to collect the sauce!
  • Normally, not drinking it and not loving it, I do not give indications on the wine but, if it is a braised in Barolo, it will be accompanied by the same wine, served at room temperature (if you do not eat on the terrace, in the middle of winter ...) and uncorked at least half an hour before; otherwise, if uncorked at the time, poured into a decanter (I personally transfer it in any case: avoid unpleasant funds in glasses)
  • If the braised meat should go ahead - depending on the guests - do not worry: sliced ​​up, covered with sauce and put in single freezer tubs, you keep a couple of months and it's a great last-minute dinner.
  • And for those who, like me, love ravioli and tortelli, this is the main ingredient for a wonderful filling.
  • As an alternative to the browned onion in a saucepan, brown a nice classic vegetable sauté with the addition of bacon (not smoked) or fat raw ham. 
  • Related articles: The sunday braised beef

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