Recipe: Brasato di Manzo al Sangiovese

Brasato di Manzo al Sangiovese
Brasato di manzo simply means braised beef in Italian. The meat turns out perfectly tender and flavorful. Served with roasted potatoes seasoned with garlic and rosemary.
  1. 3 lb. beef tenderloin steak
  2. 3 tablespoons olive oil
  3. 1/2 cup butter
  4. 1 bottle Toscana (Sangiovese) red wine
  5. 4 oz. Pancetta, chopped
  6. 4 cups beef broth
  7. 2 celery stalks, chopped
  8. 1 cup yellow onion, chopped
  9. 1/2 cup shallots, diced
  10. 1 cup matchstick carrots
  11. 4 garlic cloves, minced
  12. 3 sprigs rosemary
  13. 2 sprigs sage
  14. salt and pepper to taste
  15. 1 lb baby onions
  1. Prepare the marinade: Combine the wine with carrots, celery, two cloves of garlic, yellow onions, and pancetta in large resealable bowl. Place the meat in the wine and let it marinade for 8 to 12 hours in the refrigerator.
  2. Remove beef from marinade. Strain marinade and set liquid aside.
  3. In a large dutch oven, heat the butter, olive oil, shallots, remaining two cloves of garlic (minced), rosemary springs with leaves removed, and sage. Brown the meat on all sides. Add the marinade one ladle at a time and cook slowly for at least 3 hours. Add meat broth as needed. Remove sage. Add the baby onions and cook until they are tender. Salt and pepper to taste.
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is a blogger, writer, self-proclaimed geek & nerd, and the gyrl behind Ramblings of a Gyrl. A few cats shy of 'crazy cat lady' status and fully embraces her love of video games, films, cooking, and literature. She is currently writing her first novel for publication.

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