Manzo Brasato
Ingredients
- 2 0.5 lb boneless chuck roast, rolled and tied
- 4 tbsp flat-leaf Italian parsley, roughly chopped
- 2 stalks celery, washed and roughly chopped
- 1 medium carrot, peeled and roughly chopped
- 1 medium yellow onion, peeled and roughly chopped
- 4 clove garlic, peeled
- 3 0.5 cup dry red wine (to nearly cover beef)
- 3 tbsp olive oil
- 2 tbsp tomato paste, dissolved in several tbsp red wine
- 1 tsp salt and freshly ground black pepper
- 4 tbsp flat-leaf Italian parsley, finely chopped (for garnish)
Instructions
- 1
Place the beef in a bowl or pot large enough to hold it without crowding. Add the parsley, celery, carrot, onion, and garlic. Pour in enough wine to nearly cover the beef. Cover and marinate 8 hours at room temperature or overnight in the refrigerator.
- 2
Remove the beef from the marinade, scrape off vegetables and pat dry. Reserve the marinade.
- 3
Heat a large pot over medium-high heat. Add olive oil and brown the beef all over, including the ends.
- 4
When well browned, pour in the marinade, raise heat to high, and boil 2 to 3 minutes to evaporate alcohol.
- 5
Lower heat to medium-low, partially cover, and cook for 2.5 to 3 hours. The beef should be nearly falling apart.
- 6
Remove beef to a platter and cover with foil.
- 7
Raise heat and add the tomato paste dissolved in wine. Stir and cook for 2 to 3 minutes.
- 8
Pour the braising liquid into a blender and purée for about 1 minute. Taste for salt and pepper.
- 9
Slice the beef, arrange on a platter, and pour the sauce over. Garnish with chopped parsley.