Easy Italian Braised Beef
Want to make Italian braised beef but thought it was difficult? Try our easy recipe and you'll love the result and the easy recipe.
Equipment
- 1 large bowl
- 1 chopping board
- 1 chopping knife
- 1 plate to cover the bowl or use cling wrap
Ingredients
- 2 beef medallions
- 1 onion
- 1 carrot
- 2 medium carrots
- salt and pepper
- rosemary
- 3 bay leaves
- 300 ml red wine
- Belmorso Extra Virgin Olive Oil
Instructions
- Peel the onion, the carrot and the potatoes. Cut each in half and add to a large bowl.
- Then layer the beef medallions on top, and season those too.
- Sprinkle the rosemary and add 2 bay leaves, and pour the wine.
- Cover with a plate or cling wrap, and refrigerate overnight or for half a day.
- The next day, take the bowl out of the fridge, and take the vegetables out on your chopping board. Cut them for a soffritto, medium size.
- Add them to a medium pot, with optional celery and garlic, and 1.5 tablespoons Belmorso EVOO, and let them sauté.
- After 7 minutes, remove them from the pot, and transfer to a bowl.
- Add the meat in the same pot with one tablespoon Belmorso EVOO, and let it cook on each side for 5 minutes.
- After that, transfer the vegetables back into the pot with the beef medallions.
- Add the potatoes too.
- Season and add one bay leaf. Throw out the 2 bay leaves you used for marinating overnight.
- Pour the wine used to marinate into the pot, lower the heat, cover with a lid, and let it simmer from 1 to 3 hours. I left mine one hour.
- Your Italian braised beef is ready for serving.
- Here's the finished result.
