Name: Braised Beef with Red Wine (Brasato al Nebbiolo)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 garlic cloves, roughly chopped; 1 large onion, sliced; 30 g (a good 1 oz) each of butter and lard; 1.3 kg (3 lb) rump steak, cut thick in one piece; 1 cinnamon stick, 4 cm (1½ in) long, or a pinch of ground cinnamon; 5 fresh sage leaves; 1 sprig fresh thyme; 2 bay leaves; 1 small sprig fresh rosemary; 2 celery stalks, chopped; 1 carrot, halved; coarsely grated rind of ¼ lemon; a little Beef Stock, optional; salt and pepper to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘The Nebbiolo, one of the princes of Italian wines, is supposed to give the maximum flavour to meat and other dishes. Piedmontese beef, full of wonderful taste and tenderness, combines perfectly with the wine, producing this extraordinary dish.’

Ingredients

1.3 kg (3 lb) rump steak, cut thick in one piece
30 g (a good

Method

In a heavy casserole just bigger than the piece of steak, heat the butter and lard together. When very hot add the steak and brown on all sides to seal in the juices. Remove the meat and put to one side. Fry the onion, garlic, carrot and celery for a few minutes, then add the herbs, cinnamon, lemon rind and wine. Stir well, deglazing the bottom and sides of the casserole.

Replace the st