Italy | Meats | Beef | Wine | Fall | Winter | Braising

© chiloba
Brasato al Chianti Recipe

Brasato al Chianti

(Italian beef braised in red wine)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Olive oil 1/4 cup
Beef rump roast 2 pounds
 
Onions chopped 2 each
Carrots peeled, chopped 2 each
Mushrooms sliced 1 cup
Garlic crushed 1-2 cloves
 
Chianti wine 2 cups
Stock or water 1 1/2 cups
Parsley, fresh minced 2 tablespoons
Oregano, fresh or dried minced 1 tablespoon, or 1 teaspoon
Thyme, fresh or dried minced 2 sprigs, or 1 teaspoon
Rosemary, fresh or dried minced 1 sprig or 1/2 teaspoon
Bay leaf 1 each
Salt & pepper to taste

METHOD

Basic Steps:  Sear → Sauté → Simmer → Strain → Puree
  1. Heat the oil in a large pot over medium-high flame. Sear the meat to brown on all sides and remove it to a plate.
  2. Turn the heat to medium-low and sauté the onions, carrots, mushrooms and garlic in the same oil until the onions are translucent and beginning to brown.
  3. Return meat to pot and add the rest of ingredients. Bring to a boil and reduce the heat to low so liquid is just simmering. Cover and simmer for 2-3 hours. Add water if necessary to maintain liquid so it covers about half of the beef.
  4. Remove meat to a cutting board, cover loosely with foil and let it rest for about 10-15 minutes. Then slice it, place on a platter and keep warm.
  5. Strain the liquid in the pot through a colander. Remove any sprigs of herbs and puree vegetables in a food mill, blender or food processor. Stir the pureed vegetables back into the strained liquid, adjust seasoning and serve as a sauce to accompany the beef.

VARIATIONS

  • Brasato al Barolo: For the Piedmont version of this dish, substitute a barolo wine.
  • If you don't have a chianti on hand, a sangiovese, or any light-bodied red wine can be substituted.
  • If you like, you can marinate the meat ahead of time for better flavor. Simply mix all the ingredients together in a bowl and refrigerate for 8-24 hours. Remove and dry off the meat before searing. Don't try to sauté the vegetables. Once you have seared the meat, simply pour the other ingredients in the pot with it and resume the recipe.
  • If you like a lighter sauce, you can strain out and discard the vegetables. Then either reduce the sauce by half by boiling down, or lightly thicken the sauce with a cornstarch slurry and season to taste.

NOTES

  • This is great Tuscan cold weather food. Brasato goes well with polenta or potato gnocchi.
  • Brasato is Italian for "braised."