Savor the intense flavors of beef braise without wine, a classic Italian dish.

Brasato senza vino

Experience the rich flavors of Italian recipes with our unique take on the classic braised beef. This Brasato senza vino highlights the authentic taste of the meat without the use of wine, crafted by Giuseppe Zen of Macelleria Popolare in Milan. By focusing on organic meats and sustainable practices, this dish reflects a deep respect for animals and the environment.

The star of this recipe is the beef cheek, a cut perfect for slow cooking, resulting in an irresistibly tender and succulent dish. Instead of wine, beef broth is used to enhance the natural flavors of the meat. The sauce is enriched with celery, carrot, onion, tomato paste, and a blend of aromatic and spicy notes. After four hours of gentle simmering, the result is a tender and flavorful braise, complemented by a rich, reduced sauce.

Explore more timeless Italian recipes with these variations of brasato:

• Brasato al Barolo
• Brasato al Buttafuoco
• Biancostato brasato con purè
• Brasato ai funghi e vino rosso
• Brasato alla zucca

Ingredients

• 2.2 lbs (1 kg) beef cheek
• 4 cups (1 liter) beef broth
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 tablespoons tomato paste
• Salt and pepper to taste
• Olive oil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion, celery, and carrots. Sauté until softened.
3. Add the beef cheek and brown on all sides.
4. Stir in the tomato paste and cook for a minute.
5. Pour in the beef broth, ensuring the meat is covered.
6. Season with salt and pepper.
7. Cover and simmer on low heat for about 4 hours, until the meat is tender.
8. Once cooked, remove the meat and reduce the sauce to your desired consistency.
9. Slice the beef and serve with the sauce.

Total Time: 4 hours 20 minutes

Cuisine: Italian