Beef Brasato

Not too long ago, I found a couple of nice cuts of rib eye steaks, there was a fair amount of marbling through the meat. I thought it might be good to make a beef Brasato dish. Since I did not have a bottle of Barolo or other dry Italian wine, I used a Pinot Noir, which turned out just fine I assure you.

In a nice big tri-clad pan, I added the meat seasoned with salt and pepper and browned on both sides. I removed the meat and leaving all the nice bits of fond in the pan, to which I added extra virgin olive oil. I then added the chopped onions, celery and carrots to the pan for a nice Mirepoix, I seasoned the mix with salt, pepper along with two good sized garlic cloves chopped fine. Before adding the wine, I sprinkled some fresh rosemary to the mix. After making the veggies happy with the wine, I added about a cup of tomato sauce, stirred let simmer a bit and returned meat to the pan, covered it and reduced heat to low and let cook for a good two hours.

You don't have to be a rocket scientist to know what happened after two hours of braising the meat. The meat was so tender and practically melted in your mouth. And, the sauce just filled in every nook and cranny with a wonderful flavor that was out of this world. This is really not a hard dish to prepare so I urge you to try it your self as soon as you can.

I served the braised beef with Yukon mashed potatoes and pan roasted veggies medley of Butternut Squash, Zucchini, Snow Peas and Shallots.

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