Karol Smith
Rustic Braised Italian Beef: A Comforting Winter Delight
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Transport your taste buds to the heart of Italy with this hearty Rustic Braised Italian Beef. A dish that encapsulates warmth and comfort, it’s perfect for those chilly winter nights when you crave something soulful yet sophisticated. This time-honored recipe speaks of old-world tradition, with flavors deeply rooted in the rural Italian countryside where it was once a staple during festive gatherings. With every bite, experience the slow-cooked tenderness of beef, enriched by a medley of herbs and robust red wine that together create an unforgettable gastronomic journey. Whether you’re hosting a family dinner or simply unwinding after a long day, this dish delivers both heartiness and elegance.
Ingredients:
– 3 lbs beef chuck roast
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup red wine (Chianti or Barolo work well)
– 1 can (14 oz) crushed tomatoes
– 2 tablespoons tomato paste
– 2 bay leaves
– 1 tablespoon dried oregano
– 1 tablespoon dried basil
– Salt and pepper to taste
– Fresh parsley for garnish
Instructions:
1. Prepare the Beef: Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides. This will help to lock in moisture and enhance flavor while searing.
2. Brown the Beef: Heat olive oil in a large Dutch oven or heavy-bottom pot over medium-high heat. Add the beef and sear on all sides until browned, approximately 4-5 minutes per side. Remove the beef and set it aside on a plate.
3. Sauté the Aromatics: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Deglaze the Pot: Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
5. Build the Sauce: Add the beef broth, crushed tomatoes, tomato paste, bay leaves, oregano, and basil to the pot. Stir the mixture until well combined.
6. Return the Beef: Place the beef back into the pot, ensuring it’s submerged in the sauce. Bring to a gentle simmer.
7. Braise the Beef: Cover the pot with a lid and transfer it to the preheated oven set at 325°F (160°C). Allow it to braise for 3-4 hours, or until the beef is melt-in-your-mouth tender.
8. Rest and Serve: Once done, remove the pot from the oven. Let the beef rest for 10 minutes before shredding it with forks. Discard the bay leaves. Garnish with freshly chopped parsley before serving.
Serving Suggestions: Pair this braised Italian Beef with creamy polenta or rustic mashed potatoes for a complete and satisfying meal. For a fresh pop of flavor, consider serving alongside a crisp arugula salad with a lemon vinaigrette.
Cooking Tips:
– If you have more time, try marinating the beef in the wine and herbs overnight.
– Ensure the pot is tightly covered to keep the beef moist during the long braise.
Pairing Ideas: A glass of the same red wine used in cooking will beautifully complement the dish, as would a side of crusty Italian bread perfect for soaking up the rich sauce.
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