Italian Beef Brasato with Barolo Wine Light Version
Slow-braised Piedmontese beef in Barolo wine with vegetables — 44g protein, the Sunday Piemontese braise made leaner.
15mPrep
160mCook
3Servings
360Calories
44gProtein
Ingredients
- 350 gbeef chuck (lean)
- 150 mlBarolo wine (or dry red)
- 200 mllow-sodium beef broth
- 1 mediumonion
- 1 mediumcarrot
- 1 stalkcelery
- 2 unitgarlic cloves
- 1 sprigrosemary
- 1 unitbay leaf
- 1 tspolive oil
- 1salt and pepper
Ingredients
- 350 g beef chuck (lean)
- 150 ml Barolo wine (or dry red)
- 200 ml low-sodium beef broth
- 1 medium onion
- 1 medium carrot
- 1 stalk celery
- 2 unit garlic cloves
- 1 sprig rosemary
- 1 unit bay leaf
- 1 tsp olive oil
- to taste salt and pepper
Instructions
- Sear beef in olive oil until browned all over. Remove.
- Sauté vegetables, add wine, reduce by half. Add broth, herbs, and beef.
- Braise covered at 150°C for 2.5 hours until very tender. Slice and serve with braising juices.