Beef Brasato Recipe
braised beef, onions, roasted carrots, mushrooms, roasted garlic & parmigiano risotto
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Ingredients
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Braised Beef
Risotto
Method
Braised Beef
- 1
Prepare the Beef
Season the beef chuck roast with salt and black pepper on all sides.
- 2
Sear the Beef
In a large Dutch oven, heat olive oil over medium-high heat. Add the beef and sear until browned on all sides, about 4-5 minutes per side. Remove the beef and set aside.
- 3
- 4
- 5
- 6
Add Broth and Herbs
Return the beef to the pot, then pour in the beef broth. Add thyme and bay leaves. Bring to a simmer.
- 7
Braise the Beef
Cover and reduce heat to low. Let it braise for 3-4 hours, or until the beef is tender and easily shredded with a fork.
Risotto
- 8
Prepare the Broth
In a saucepan, heat the chicken broth and keep it warm over low heat.
- 9
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- 10
Toast the Rice
Add Arborio rice to the skillet, stirring to coat with oil. Toast the rice for about 2 minutes until slightly translucent.
- 11
Add Broth Gradually
Begin adding the warm chicken broth, one ladleful at a time. Stir frequently, allowing each addition to be absorbed before adding the next. This process will take about 18-20 minutes.
- 12
Finish the Risotto
Once the rice is al dente, remove from heat. Stir in butter, grated Parmesan cheese, salt, and black pepper. Adjust seasoning as necessary.
