{"id":14637,"date":"2020-08-11T11:32:27","date_gmt":"2020-08-11T10:32:27","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/08\/11\/brasato-al-vino-rosso-italian-braised-beef-roast\/"},"modified":"2024-11-13T10:42:49","modified_gmt":"2024-11-13T02:42:49","slug":"brasato-al-vino-rosso-italian-braised-beef-roast","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/08\/11\/brasato-al-vino-rosso-italian-braised-beef-roast\/","title":{"rendered":"Brasato al Vino Rosso \u2013 Italian braised Beef Roast"},"content":{"rendered":"<p style=\"text-align: center;\">Brasare bedeutet, das Fleisch scharf anbraten und dann langsam schmoren. Brasato ist eine Spezialit\u00e4t aus dem Piemonte, dem Norden Italiens. Meine Mama hat \u00f6fters diesen Braten, Brasato al Vino Rosso, gekocht, ein Rezept der Familie, den sie kommt aus dieser Gegend. Dazu servierte sie Polenta oder Kartoffelbrei. Wir Kinder haben schon von Weitem den Braten gerochen und beeilten uns, nach Hause zu kommen. Ich habe nun diesen Braten fuer meine Kinder gekocht und es blieb nichts \u00fcbrig! Ganz langsam im Rotwein, mit feinem Gemuese, la Brasatura genannt, gekocht, ist er ein Gedicht!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>Brasare means to braise, to fry the meat shortly and then slowly cook in liquid. Brasato is a specialty from the Piedmont, the north of Italy. My mother used to cook this dish, a recipe from her family as she originates from this region. She served it with Polenta, corn grits, or mashed potatoes. We kids could smell this roast from far away and rushed to get home! I made this roast for my kids now and there were no leftovers! Slowly braised in red wine with some delicious vegetables, called la Brasatura, this dish is a delight! \u00a0<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/08\/bra18-1024x683.jpg\" alt=\"Brasato al Vino Rosso\" class=\"wp-image-7291\"\/><\/figure>\n\n\n\n<center><p>Fuer 4 Personen:\n<br>1 kg Rinderbraten von der Schulter\n<br>1 Karotte\n<br>1 Sellerieknolle\n<br>4 Knoblauchzehen\n<br>4 Schalotten\n<br>100 g Speckw\u00fcrfel\n<br>2 Rosmarinzweige\n<br>2 Thymianzweige\n<br>3 Salbei Blaetter\n<br>4 Sardellen\n<br>Salz und Pfeffer\n<br>Paprika\n<br>5 EL Olivenoel\n<br>200 ml Rotwein (zum Beispiel Merlot oder Barolo)<\/p>\n<p>Den Braten rundherum w\u00fcrzen und im heissen Oliven\u00f6l in einem schweren Topf, rundherum mit den Speckwuerfeln scharf anbraten. Zur Seite geben.  Sellerieknolle sch\u00e4len und w\u00fcrfeln, ins heisse \u00d6l geben. Die Karotte sch\u00e4len und in kleine Scheiben schneiden, dazu geben. Die Knoblauchzehen und Schalotten sch\u00e4len und dazu geben, kurz durchbraten. Den Braten wieder dazu geben. Kr\u00e4uter dazugeben und mit dem Rotwein abl\u00f6schen. Zugedeckt auf kleiner Flamme ca 100-120 Minuten k\u00f6cheln lassen. Hin und wieder den Braten wenden. Der Wein ist am Schluss fast eingekocht. Wer mehr Sauce will, gibt entweder mehr Rotwein zu oder etwas Br\u00fche. Den Braten aufschneiden und mit dem eingekochten Gem\u00fcse und dem Rest der Fl\u00fcssigkeit servieren.\n<br>Ich habe noch 200 g Pfifferlinge mit einer gehackten Knoblauchzehe in 20 g Butter gebraten, mit Salz und Pfeffer abgeschmeckt und dazu serviert.<\/p>\n<p>************<\/p>\n<p><em>For 4 Persons:<\/em>\n<br><em>1 kg Beef Roast from the Shoulder<\/em>\n<br><em>1 Carrot<\/em>\n<br><em>1 knob of Celeriac<\/em>\n<br><em>4 cloves of Garlic<\/em>\n<br><em>4 Shallots <\/em>\n<br><em>100 g Bacon bits<\/em>\n<br><em>2 twigs of Rosemary<\/em>\n<br><em>2 twigs of Thyme<\/em>\n<br><em>3 Sage Leaves<\/em>\n<br>4 Anchovies<\/em>\n<br><em>Salt and Pepper<\/em>\n<br><em>Paprika<\/em>\n<br><em>5 tbsp Olive Oil<\/em>\n<br><em>200 ml Red Wine (for example Merlot or Barolo)<\/em><\/p>\n<p><em>Season the roast all around, then fry shortly together with the bacon bits in the hot olive oil, in a heavy pot. Set aside. Peel and dice the celeriac and add to the hot oil. Peel and slice the carrot, add it too. Peel the cloves of garlic and shallots and add. Fry shortly then add the roast again to the pan. Add the herbs and por the red wine into the pan. Cover and let simmer on small heat for 100-120 minutes. Turn the roast over from time to time. The wine will almost be evaporated. If you want more sauce, add more wine or a bit of broth. Slice the roast and serve with the vegetable and rest of the sauce. <\/em>\n<br><em>I also fried 200 g of Chanterelles with a chopped clove of Garlic in 20 g of Butter, seasoned with Salt and Pepper and served it with the roast. <\/em><\/p><\/center>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/08\/bra1-1024x683.jpg\" alt=\"\" class=\"wp-image-7292\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/08\/bra3-1024x683.jpg\" alt=\"\" class=\"wp-image-7293\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/08\/bra5-1024x683.jpg\" alt=\"\" class=\"wp-image-7294\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/08\/bra6-1024x683.jpg\" alt=\"Brasato al Vino Rosso\" class=\"wp-image-7295\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/08\/bra11-1024x713.jpg\" alt=\"Brasato al Vino Rosso\" class=\"wp-image-7297\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/08\/bra9-1024x683.jpg\" alt=\"\" class=\"wp-image-7298\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/08\/bra13-1024x683.jpg\" alt=\"Brasato al Vino Rosso\" class=\"wp-image-7299\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/08\/bra15-1024x683.jpg\" alt=\"\" class=\"wp-image-7300\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/08\/bra8-1024x683.jpg\" alt=\"Brasato al Vino Rosso\" class=\"wp-image-7296\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/08\/bra16-1024x683.jpg\" alt=\"Brasato al Vino Rosso\" class=\"wp-image-7301\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/08\/bra20-1024x763.jpg\" alt=\"Brasato al Vino Rosso\" class=\"wp-image-7302\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/08\/bra22-1024x683.jpg\" alt=\"Brasato al Vino Rosso\" class=\"wp-image-7303\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Brasare bedeutet, das Fleisch scharf anbraten und dann langsam schmoren. Brasato ist eine Spezialit\u00e4t aus dem Piemonte, dem Norden Italiens. Meine Mama&#8230;<\/p>\n","protected":false},"author":5,"featured_media":163177,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,1280,124,22,44,54,98,140,99,153,122,201,100],"tags":[127,26,50,58,104],"class_list":{"0":"post-14637","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-europa","9":"category-meat","10":"category-vegetables","11":"category-main-dishes","12":"category-italien","13":"category-karotten","14":"category-garlic","15":"category-herbs","16":"category-mushrooms","17":"category-beef","18":"category-speck","19":"category-onion","20":"tag-meat","21":"tag-gemuse","22":"tag-main-dish","23":"tag-italien","24":"tag-herbs","25":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Brasato al Vino Rosso \u2013 Italian braised Beef Roast - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2020\/08\/11\/brasato-al-vino-rosso-italian-braised-beef-roast\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brasato al Vino Rosso \u2013 Italian braised Beef Roast\" \/>\n<meta property=\"og:description\" content=\"Brasare bedeutet, das Fleisch scharf anbraten und dann langsam schmoren. 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