Dutch Oven Braised Beef Brasato

 

Dutch Oven Braised Beef Brasato

15” Cast Iron Skillet
12” Deep Dutch Oven

½ cup butter
½ lb.  Carrots, finely chopped
½ lb.  celery, finely chopped
1 Green bell pepper, finely chopped
6 cloves garlic, finely chopped
zest of 1 lemon
1/2 cup vegetable oil
6-7Lbs Chuck Tender Roast (we used 3 roasts)
salt and pepper (to taste)
1/2 cup flour; more if needed
5 cups red wine
4 cups beef stock
2 cans of S & W Ready-Cut Italian Recipe tomatoes
1 tbsp. chopped fresh basil (use dried if needed)
1 tbsp. chopped fresh parsley
2 tsp. chopped fresh thyme
11/2  tsp. chopped fresh rosemary
3 bay leaf
1 tsp.  Sweet marjoram
2 tsp. salt
1 tsp. ground black pepper


Melt butter in a preheated  12” Deep Dutch Oven, with a full layer of coals on the bottom. Add green pepper, carrots, celery garlic and lemon zest; cook until softened.

 Now spread mixture out in the bottom of the Dutch Oven.

Heat vegetable oil in a 15” cast iron skillet; salt and pepper the roast and dredge in the flour then brown the beef in the vegetable oil.  Move the beef into the Dutch Oven on top of the sautéed vegetables.

Drain most of the fat from the pan used to brown the beef.  Deglaze the pan with red wine (scraping any browned bits while stirring); boil briskly for 2-3 minutes. Add beef stock, tomatoes, herbs, salt and pepper; bring to a simmer. Pour mixture over the beef.

 Put the lid on Dutch Oven and braise about 3 hours with a full layer of coals on top and bottom.

In 1 ½ hours check coals and add more if needed.

Save the pan sauce.  Pour it over the beef before serving.

To serve:   Cut or shred the beef, we placed it on a bed of Orzo pasta, then put the sautéed vegetables on top of the beef and poured some of the pan sauce on top and served the rest on the side.