Italian braised beef with potatoes
Vincenzo's Plate · ♥ 3.9K likes · 98K views · 15 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 800 g chuck steak
- rosemary
- bay leaf
- chopped parsley
- 1 bottle passata
- 1 l vegetable stock
- ½ stick celery
- 1 whole carrot
- ½ whole onion
- 2 tbsp plain flour
- 3 whole potatoes
- 1 glass red wine
Cut the beef into chunks yourself, keeping enough fat on each piece for flavour and moisture.
Cutting the beef with its fat
- 3–4 tbsp extra virgin olive oil
Heat three to four tablespoons of olive oil in a pot.
Cooking the soffritto
Add the meat and brown it on both sides over medium-high heat for a few minutes, stirring.
Add the flour and stir until it has absorbed the oil and coats the meat.
Flour and red wine make a cream
- salt
- pepper
Add the tomato sauce to cover the meat; season with a pinch of salt and plenty of pepper and stir.
Cut the potatoes in half, then in half again, into large cubes; wash them.
With one hour left, add the potatoes; remove the rosemary stem, stir and cook another hour over medium-low heat. Longer, up to three hours, is better.
Serve with a little chopped parsley, with toasted sourdough bread or with penne.
Serving with bread or pasta