Method

For the beef

Trim and season

Pat the beef chuck dry with paper towels. Trim excess fat but leave a thin layer for flavor. Season all over with 2 teaspoons salt and 1 teaspoon black pepper, then lightly dredge in 3 tablespoons of flour, shaking off excess.

Brown the beef

Heat 2 tablespoons of olive oil and 1 tablespoon butter in a large heavy ovenproof pot or Dutch oven over medium-high heat until shimmering. Add the beef and brown on all sides, about 4–6 minutes per side, turning with tongs to develop a deep mahogany crust. Transfer the browned roast to a plate and set aside.

For the braising base

Sauté aromatics

Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pot. Add the chopped onion, carrots, and celery and cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes. Add the smashed garlic and cook 1 minute more until fragrant.

Add tomato paste and herbs

Stir in 2 tablespoons tomato paste and cook 2–3 minutes, stirring frequently, until it darkens slightly. Add the rosemary, thyme, bay leaves and 1 teaspoon whole peppercorns and cook 30 seconds to bloom the aromatics.

Deglaze and braise

Deglaze with Chianti

Pour in 750 ml Chianti to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Bring the wine to a simmer and reduce by about one-third, approximately 8–12 minutes.

Add stock and return beef

Add 500 ml beef stock and 1 tablespoon red wine vinegar and 1 teaspoon sugar. Return the browned beef to the pot so it sits partly submerged in liquid. The liquid level should come about halfway up the roast; if needed add a little extra stock or water.

Braise

Bring the pot to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer to a preheated oven at 160°C (325°F). Braise until the beef is fork-tender, about 3 to 3 1/2 hours, turning the roast once halfway through. Check after 2 1/2 hours for tenderness; cooking time can vary with roast thickness.

Finishing and serving

Rest and strain sauce

When the beef is tender, transfer it to a cutting board and tent loosely with foil to rest 15–20 minutes. Meanwhile, strain the braising liquid through a fine-mesh sieve into a saucepan, pressing down on solids to extract flavor. Discard solids and skim excess fat from the surface.

Reduce and mount sauce

Bring the strained sauce to a simmer and reduce to your desired consistency (about 8–12 minutes). Off heat, whisk in 1 tablespoon cold unsalted butter to give the sauce a glossy finish. Taste and adjust seasoning with salt and pepper.

Slice and serve

Slice the braised beef against the grain into 1/2-inch thick slices. Spoon warm sauce over the slices and sprinkle with 2 tablespoons chopped fresh parsley. Serve with polenta, mashed potatoes, or buttered egg pasta and reserved braised vegetables if desired.

Brasato Di Carne Al Chianti Recipe