Red wine beef braise with vegetables
Published on 27 March 2021
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A rich, fragrant main, slow-cooked to fork tenderness. I make a day ahead, cover with sauce and reheat next day, helpful for guests. Serve with polenta, mash or preferred sides. Choose a full-bodied wine. Some marinate beforehand; I add wine only during cooking.
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INGREDIENTS FOR 4
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Method
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I tie meat.
I roughly chop vegetables.
I heat plenty of oil and garlic and add meat.
I brown all sides over high heat, then add vegetables and tied herb bundle.
I add salt, pepper and wine to evaporate.
I add plenty of hot stock for long cooking, topping up if needed.
I cover and gently cook about two and a half hours or 3 until very tender, remove, cool and untie.
I thinly slice.
I blend vegetables and strain.
I put sauce in a small pan, thickening if needed with butter and a tablespoon flour, boil and pour over meat in a dish.
Cover and refrigerate if not eating now, then reheat on hob or microwave.
Original source: https://incucinaconlilly.com/2021/03/27/stufato-di-manzo-al-vino-rosso-con-verdure/