Red Wine Beef Brasato with Glazed Vegetables

Welcome to Everybody Loves Italian. We may earn money or products from the companies mentioned in this post.

Red Wine Beef Brasato with Glazed Vegetables


For the Brasato:
One 750-ml bottle hearty red wine (such as Cabernet Sauvignon)
3 tablespoons extra virgin olive oil
Two 3-pound beef chuck pot roasts
1 large onion, chopped
1 large carrot, peeled, coarsely chopped
1 large celery stalk, chopped
3 garlic cloves, peeled, smashed
1 heaping tablespoon tomato paste
14 ounces beef broth
2 large sprigs fresh sage
2 large sprigs fresh parsley
1 bay leaf
1/2 teaspoon whole black peppercorns

For the Vegetables:
2 tablespoons butter
1 tablespoon extra virgin olive oil
One 1-pound celery root (celeriac), peeled, cut into 1-inch cubes
1 pound turnips, peeled, cut into 1-inch cubes
1 pound carrots, peeled, cut into 1-inch cubes
2 teaspoons sugar
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley


Prepare the Brasato:
Adjust rack to lower third of oven.

Preheat to 300°F.

Simmer wine in large saucepan over medium heat until reduced to 1 cup, about 30 minutes.

Meanwhile, heat olive oil in heavy large wide pot over medium heat.

Sprinkle roasts with salt and pepper.

Add 1 roast to pot and cook until brown on all sides, about 13 minutes.

Transfer to large plate; repeat with remaining roast.

Spoon fat from pot.

Add onion, carrot, celery, and garlic to pot.

Sprinkle with salt and pepper. saute over medium-high heat until vegetables begin to brown, about 5-6 minutes.

Add tomato paste; stir 1 minute.

Add broth; bring to a boil.

Add sage, parsley, bay leaf, and peppercorns.

Return roasts and any accumulated juices to pot, tucking roasts to fit in single layer.

Pour reduced red wine over; cover.

Transfer roasts to oven and braise 1 hour and 15 minutes.

Turn roasts over.

Cover and braise until roasts are tender, about 1 hour 15 minutes longer.

Transfer roasts to cutting board; tent with foil.

Strain braising liquid into medium saucepan, pressing on solids in strainer.

Spoon fat from surface of braising liquid; keep liquid warm.

Prepare the Vegetables:
Melt butter with olive oil in heavy large skillet over high heat.

Add celery root, turnips, and carrots.

Sprinkle with salt and pepper. saute until browned in spots, about 8-10 minutes.

Add 1 cup braising liquid from pot roast.

Cover, reduce heat to medium, and simmer until vegetables are tender, stirring occasionally, about 10 minutes.

Uncover, increase heat to high, and bring to a boil.

Stir in sugar.

Add sage and parsley and cook until sauce is reduced to glaze, stirring often, about 1 minute.

Season with salt and pepper.

Cut roasts into 1/2-inch thick slices.

Arrange slices on platter.

Spoon vegetables around roast.

Drizzle some of braising liquid over meat and serve. Makes 6 servings.