Braised Beef
- Gluten Free
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 3 h 30 min
- Serving: 4
- Cost: Low
PRESENTATION
Braised beef is a traditional meat main course with timeless rustic flavors. The slow cooking at low heat allows the beef to become extremely tender and succulent, thoroughly absorbing the aromas of the sautéed vegetable mix and red wine. Accompanying the dish is a creamy mashed potato enriched with black truffle, adding a distinctive fragrant note to the meal. We'll show you step by step how to prepare a tender and flavorful braised beef, perfect for serving at a family or friend dinner!
Also try these variations:
- Braised Beef with Port and Rosemary Apples
- Braised Beef with Artichokes and Sweet Potato Purée
- Peposo
- Picchiapò
- Beef Cheek with Artichokes
INGREDIENTS
- For the Braised Beef
- Hanger steak 2.2 lbs (1 kg)
- White onions 2
- Carrots 2
- Celery 2 ribs
- Garlic 2 cloves
- Rosemary 3 sprigs
- Red wine 2.1 cups (500 g) - full-bodied like Chianti
- Meat broth 2.1 cups (500 ml)
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
- Tomato paste 1 spoonful
- For the Mashed Potatoes with Black Truffle
- Potatoes 1.8 lbs (800 g) - preferably waxy
- Milk 0.4 cup (100 g)
- Butter 1.75 oz (50 g)
- Black truffle 1.1 oz (30 g) - grated
- Salt to taste
- Black pepper to taste
How to prepare Braised Beef
To prepare the braised beef, first remove the outer membrane of the meat 1, then slice it 2 and cut it into pieces about 1.5-2 inches 3.
In a large pot, pour in the oil, heat it up, and add the meat 4. Brown on all sides until golden 5, then remove the meat and set aside 6.
Dice the celery 7 and carrot 8 and slice the onion 9.
Transfer everything into the same pot where you browned the meat 10 and sauté for 5-7 minutes over low heat, until the vegetables are tender. Add the rosemary 11 and crushed garlic with skin 12.
Also add the tomato paste 13 and cook for another 2 minutes. Place the meat back in the pot 14 and deglaze with red wine 15.
Once all the alcohol from the wine has evaporated, add the beef broth 16 and season with salt and pepper 17. Cover with a lid 18 and cook for 2 and a half hours (or even 3 if needed): the meat should be very tender. If the cooking liquid is too thin, you can remove the meat from the pot and continue to cook to reduce its volume.
In the meantime, prepare the mashed potatoes. Boil the potatoes in plenty of salted water for about 30 minutes, until they're soft. Drain and let them cool for a few minutes, then mash them with a potato masher directly into a pot 19. Add the butter 20 and previously heated milk 21.
Add the grated black truffle 22 and mix until you achieve a homogeneous mixture 23. Plate by placing the mashed potatoes at the bottom of the dish 24.
Pour the meat on top 25, drizzle it with a spoonful of its cooking sauce, and finish with fresh chopped parsley 26. If you wish, you can also add black truffle shavings. Your braised beef is ready to be enjoyed 27.