Beef Braised in Red Wine

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

My nonna used to make this old-fashioned dish with donkey meat – I’ve adapted it for Australia by using oyster blade steak. The quality of the wine will dictate the quality of this dish – we would use a Barolo or a Barbera in Italy. You could use an Australian shiraz or cabernet sauvignon, not a light wine like chianti or pinot noir. This would traditionally be served with soft polenta – of course! Start this recipe a day ahead of cooking to gi