BRAISED BEEF IN RED WINE.

Red Wine Braised Beef: The Perfect Recipe for a Cozy Winter

Winter is synonymous with warm, enveloping and flavourful dishes, and there is nothing that embodies this season better than braised beef in red wine. This classic of Italian cuisine is ideal for cold evenings, when we want a dish that pampers us and brings everyone together around the table. Tender, juicy and tasty, braised beef is an explosion of aromas that makes every occasion special, from family dinners to parties with friends.

Today I want to share with you a traditional recipe that I have perfected over the years, following the secrets of our grandmothers and some tricks that I have discovered over time. You will see that, with a few simple steps and a little patience, you will bring to the table a spectacular braised meat, perfect for making an impression and enjoying winter to the fullest.

Why is Braised Beef Perfect for Winter?

Braised meat is a dish that requires long and slow cooking, and this method allows the meat to absorb all the flavor of the aromas and wine, resulting in a very tender and tasty dish. During the winter, turning on the stove for several hours becomes even pleasant: the kitchen fills with aromas and time seems to pass more slowly, just as this recipe requires.

Braised Beef Ingredients: Quality and Flavor

For a perfect braised meat, the choice of meat and wine is essential. I recommend choosing a cut of meat such as shoulder or priest's hat: these are parts that need slow cooking, but become incredibly soft and tasty when cooked in the right way. As for the wine, the ideal is to use a full-bodied red wine, such as a Barolo or a Chianti. It is not necessary to spend a fortune, but it is important to choose a wine that you would willingly drink, because it will be this that will give personality to our braised meat.

Recipe: Red Wine Braised Beef

Ingredients

• 1.5 kg of beef pulp (shoulder or priest's hat)
• 1 bottle of full-bodied red wine (Barolo or Chianti)
• 2 carrots
• 2 celery stalks
• 1 large onion
• 2 cloves of garlic
• 1 sprig of rosemary
• 2 bay leaves
• 1 sprig of thyme
• 4-5 juniper berries
• 3-4 cloves
• Salt and pepper to taste
• Extra virgin olive oil
• 1 tablespoon tomato paste (optional)

Preparation

1. Marinate Meat for a More Intense Flavor
   For a truly tasty braised meat, I recommend marinating the meat. Place the meat in a bowl with the wine, carrots, celery, onion, garlic and herbs. Leave to marinate in the fridge for at least 8 hours, or better yet, overnight. This step allows the meat to absorb the aromas, making it more tender and tasty.

2. Start Cooking
   Drain the meat from the marinade and pat it dry. Strain the marinade liquid and set aside. In a large saucepan, heat a drizzle of oil and brown the meat on all sides, until golden brown. This seals in the juices, making it tastier and more tender.

3. Add the Flavours and the Wine
   Remove the meat from the pan and, in the same bottom, fry the marinated vegetables for a few minutes. Add a spoonful of tomato paste, which helps to give intensity to the sauce, and then put the meat back in the pan. Pour in the marinade wine, season with salt and pepper, cover and let cook on low heat for about 3 hours.

4. Finish the Dish and Serve It Hot
   When the meat is tender and easily torn with a fork, remove it from the pan and slice it. Strain the sauce, mashing the vegetables to obtain a thick, creamy sauce. Pour the sauce over the braised meat and serve hot. It is perfect with polenta, mashed potatoes, or roasted winter vegetables.

Tips for a Master Braised Meat

• Prepare the braised meat the day before : like all stewed dishes, the braised meat is even better if left to rest and reheated the following day.
• Don't rush : slow cooking is the secret to a perfect braised meat. Don't raise the heat to speed things up, because you risk making the meat tough and dry.
• Accompany with a good red wine : serving the braised meat with the same type of wine used in cooking will enhance the flavour of the dish and create a perfect pairing.

Conclusion

Red Wine Braised Beef is more than a recipe: it's an experience that transforms a simple meal into a special moment. This dish, which requires patience and attention to detail, rewards with a deep and satisfying flavor, perfect for cold winter days.

Try this recipe and let yourself be transported by the inebriating scents of meat and spices… winter has never been so delicious!

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