The Chef

Restaurants

Meals

Drinks

Restaurants›Blue Cave Italian Restaurant›Brasato di Manzo Recipe

Brasato di Manzo Recipe

Inspired by Blue Cave Italian Restaurant

Time3h

Serves6

Prime beef chuck short ribs, slowly braised, gravy, truffle mashed potatoes

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Brasato di Manzo (Braised Beef)

4 pounds beef chuck short ribs

2 tablespoons olive oil

1 cup onion, chopped

2 medium carrots, chopped

2 stalks Celery, chopped

4 cloves Garlic, minced

2 cups Red wine

2 cups beef broth

2 sprigs fresh thyme

2 leaves bay leaves

1 teaspoon Celtic sea salt

1 teaspoon white, green, and black pepper

Method

For the Truffle Mashed Potatoes

1

Prepare the Potatoes

Peel and chop 2 pounds of potatoes into even chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.

2

Cook the Potatoes

Cook the potatoes for about 15-20 minutes, or until fork-tender. Drain and return to the pot.

3

Mash the Potatoes

Add 1/2 cup of butter, 1/2 cup of cream, and 1-2 tablespoons of truffle oil to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.

More from Blue Cave Italian Restaurant

Insalata di Barbabietole

1h 15m

Insalata Di Barbabietole

Inspired by Blue Cave Italian Restaurant

Arugula, beets, walnuts, feta, & honey balsamic dressing

Gnocchi Bolognese

1h

Gnocchi Bolognese

Inspired by Blue Cave Italian Restaurant

Housemade ricotta gnocchi, beef Bolognese ragu

Pollo alla Milanese

30m

Pollo Alla Milanese

Inspired by Blue Cave Italian Restaurant

Breaded chicken cutlet served with arugula, cherry tomatoes, shaved parmigiano, & lemon dressing

1h

Antipasto Trinacria

Inspired by Blue Cave Italian Restaurant

3 crispy Sicilian chickpea fritters, 2 rice arancini, & eggplant caponata served with toasted bread

45m

Salmone In Crosta

Inspired by Blue Cave Italian Restaurant

North Atlantic salmon wrapped in puff pastry, spinach, cream cheese, basil pesto, served with asparagus

2h 30m

Braciola

Inspired by Blue Cave Italian Restaurant

Thin sliced beef stuffed with garlic, herbs, breadcrumbs and a blend of cheeses, rolled and slow simmered in tomato sauce, served with orecchiette pasta