“We never live; we are always in the expectation of living.” ~ Voltaire
That’s exactly how I’ve been feeling for the last couple of months waiting for repairmen to come. Today, I felt the frustration beginning to build when the tile repairman cancelled on me the very moment he was suppose to be at the house for the 5th time. When do I get to live again! hahaha Waiting has never been my strong suit, but even in the frustration I recognized these problems are temporary and mild. I took a big deep breath and let it go. It’s easy to be wise when you have no other choice.
There are other times when waiting can be tough, but not the time you spend waiting for this wonderful braised beef to become so tender you can cut it with a fork. It’s time you can spend any way you want while your house fills up with the most delectable aroma. Italian Braised Beef or Brasato is beef braised in a soffritto of onion, celery, and carrots, immersed in beef stock and red wine and simmered until it is fork tender.
*Recipe adapted from The Silver Spoon cookbook
Ingredients (Serves 6)
3 lb. sirloin tip roast, eye of round, or other lean cut pot roast
1/4 cup butter
3 tbsp olive oil
1 onion, finely chopped
2 carrots, finely chopped
1 celery stalk, finely chopped
3/4 cup red wine
1 24 oz. can of whole tomatoes, tomatoes removed and chopped,
1 tbsp tomato paste
3 cups beef stock
salt and pepper
Instructions
Tie the meat neatly with kitchen string. Melt butter and olive oil in a large pot over medium heat and brown the beef on all sides. Remove the beef and saute the onions, celery, and carrots stirring frequently until lightly browned.
Return the beef to the pot, season with salt and pepper, add the wine and cook until it has evaporated, then add the canned tomatoes which have been drained and chopped. Mix the tomato paste with a 1/4 cup of water and add to the pot, and cook for a few more minutes.
Add beef stock and enough water to cover the meat halfway, bring to a boil, lower the heat, cover and simmer for about 1 1/2 to 2 hours or until beef is tender.
Remove the meat from the pot, untie, and carve into slices. Place the slices in a warm serving dish. Remove of as much fat as possible from the braising liquid and blend mixture with an immersion blender. Alternatively, strain liquid over sliced beef.
¡Enjoy!
Italian Braised Beef (Brasato)
Ingredients
- 3 lb. sirloin tip roast eye of round, or other lean cut pot roast
- 1/4 cup butter
- 3 tbsp olive oil
- 1 tbsp onion finely chopped
- 2 tbsp carrots finely chopped
- 1 celery stalk finely chopped
- 3/4 cup red wine
- 1 24 oz. can of whole tomatoes tomatoes removed and chopped,
- 1 tbsp tomato paste
- 3 cups beef stock
- salt and pepper
Instructions
- Tie the meat neatly with kitchen string. Melt butter and olive oil in a large pot over medium heat and brown the beef on all sides. Remove the beef and saute the onions, celery, and carrots stirring frequently until lightly browned.
- Return the beef to the pot, season with salt and pepper, add the wine and cook until it has evaporated, then add the canned tomatoes which have been drained and chopped. Mix the tomato paste with a 1/4 cup of water and add to the pot, and cook for a few more minutes.
- Add beef stock and enough water to cover the meat halfway, bring to a boil, lower the heat, cover and simmer for about 1 1/2 hours to 2 hours or until beef is tender.
- Remove the meat from the pot, untie, and carve into slices. Place the slices in a warm serving dish. Remove of as much fat as possible from the braising liquid and blend mixture with an immersion blender. Alternatively, strain liquid over sliced beef.
I love food! I read cookbooks like they were novels. I get giddy in a farmer’s market. I find a chicken in a pot surrounded by carrots, onion, and celery a thing of beauty. My favorite sound is Mmmmmmmm!
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