Braised Beef with Mushrooms and Red Wine (Brasato ai Funghi e Vino Rosso) – A Hearty Italian Dish
If you’re looking to make a hearty, comforting Italian dish that’s both rich in flavor and perfect for any special occasion, the Brasato ai Funghi e Vino Rosso (Braised Beef with Mushrooms and Red Wine) will certainly make a lasting impression. This recipe involves slow-cooked beef in a red wine marinade, which is then braised until tender, and served with earthy mushrooms and a luscious, velvety sauce.
Serving Size: 4 people
Category: Secondi Piatti (Main Course)
Prep Time: 15 minutes (plus 12-24 hours for marinating)
Cook Time: 3-6 hours
Total Time: 3 hours 15 minutes – 6 hours 15 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef (preferably a large roast like chuck or brisket) | 1 kg |
| Carrots | 100 g |
| Celery | 70 g |
| Red wine | 750 ml |
| Water | To taste |
| Cloves (whole) | 3 |
| Black peppercorns | 3 |
| Mushrooms (champignon, or a mix of mushrooms) | 300 g |
| Coarse salt | To taste |
| Ground black pepper | To taste |
Instructions
Step 1: Marinate the Beef
The first step in preparing Brasato ai Funghi e Vino Rosso is to marinate the beef. Begin by peeling the carrots and chopping them into large chunks. Do the same with the celery stalk. These vegetables will infuse the meat with rich flavors during the marination process.
Take your beef roast and pat it dry with paper towels to remove any excess moisture or blood. Place the beef in a large mixing bowl or a deep dish. Add the whole cloves and black peppercorns for extra flavor. Then, add the chopped carrots and celery to the dish.
Wrap the bowl tightly with plastic wrap and place it in the refrigerator. Allow the beef to marinate for a minimum of 12 hours, but for even better results, marinate it for up to 24 hours. This extended marination time will allow the beef to absorb the flavors of the spices and vegetables.
Step 2: Prepare the Beef for Braising
Once the marination time has passed, take the beef out of the refrigerator. Discard the vegetables and seasonings from the marinade but keep the liquid. In a large pot or deep skillet, heat a generous amount of olive oil over medium-high heat. When the oil is hot, carefully add the marinated beef roast.
Sear the beef on all sides until it is nicely browned. This step is crucial as it will lock in the juices, giving the meat a deep, rich flavor. Once the beef is browned on all sides, pour in the reserved marinade liquid, making sure the beef is fully covered.
Cover the pot with a lid and lower the heat to a gentle simmer. Let the beef braise for 3 hours, turning it occasionally to ensure even cooking. If the beef roast isn’t completely tender by the 3-hour mark, you can continue braising it for up to 6 hours. The longer the beef cooks, the more tender and flavorful it will become. Make sure the cooking liquid is always at a gentle simmer and not boiling too aggressively, as this can make the beef tough.
Step 3: Prepare the Mushrooms
While the beef is braising, it’s time to prepare the mushrooms. Clean the mushrooms (preferably a mix of button and cremini) by wiping them with a damp cloth. Trim the earthy ends of the mushroom stems. For any larger mushrooms, you can slice them into smaller pieces.
In a separate skillet, heat some olive oil over medium heat. Add the mushrooms and sauté them, stirring occasionally, until they release their water and begin to brown slightly. Season the mushrooms with a pinch of salt and freshly ground black pepper to taste.
Once the mushrooms are cooked, set them aside to add to the braised beef later.
Step 4: Make the Sauce
After braising the beef for several hours, the cooking liquid should have reduced and thickened into a flavorful sauce. Carefully remove the beef from the pot and set it aside to rest.
Using an immersion blender (or a regular blender if you don’t have one), blend the cooking liquid until smooth. The sauce will be thick and concentrated, rich in flavor from the beef, vegetables, and wine.
Pour the sauce back into the skillet with the sautéed mushrooms. Stir everything together and let it simmer for a few more minutes, allowing the mushrooms to absorb the sauce and deepen the flavors.
Step 5: Assemble the Dish
Once the beef has rested for a few minutes, slice it into thick portions. Serve the beef slices on a large platter and spoon the mushroom and sauce mixture generously over the top.
You can serve Brasato ai Funghi e Vino Rosso with a side of mashed potatoes, creamy polenta, or crusty bread to soak up all the delicious sauce. A glass of red wine would complement the flavors beautifully, making this dish perfect for a festive dinner or a cozy Sunday meal with loved ones.
Tips for Perfect Braised Beef:
- Beef Choice: The key to a successful braised beef is choosing the right cut. Brisket, chuck, or shoulder work best due to their marbled fat, which tenderizes over long cooking times.
- Slow Braising: Braising at low temperatures for a long period ensures the beef becomes tender and infused with the rich wine and vegetable flavors.
- Enhancing Flavors: Feel free to experiment with other herbs like thyme or rosemary for added depth of flavor. A bay leaf or two can also be added during the cooking process.
- Resting the Beef: Let the braised beef rest before slicing it. This allows the juices to redistribute within the meat, ensuring every bite is moist and flavorful.
This braised beef with mushrooms and red wine is an exemplary Italian dish, offering a perfect balance of robust flavors. It’s an excellent choice for family meals, celebrations, or impressing guests with a classic, elegant dish that’s deeply satisfying. The slow-cooking process may take some time, but the result is always worth it, delivering melt-in-your-mouth tender beef paired with a savory mushroom and wine sauce that will have everyone asking for seconds. Enjoy!
