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This is the Authentic Italian Beef Recipe you've always wanted to cook.

Authentic Italian Beef Recipe

This recipe seems long to prepare because the actual time is spent marinating the meat for 24 hours before cooking. Try this succulent meat recipe marinated with THE Italian red wine par excellence: Barolo.
4.34 from 9 votes
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Course: Secondi
Prep Time: 10 minutes
Cook Time: 3 hours 45 minutes
Total Time: 3 hours 55 minutes
Servings: 6
Calories: 646kcal
Author: Guido Pedrelli

Ingredients

  • 1 kg of boneless chuck steak in 1 piece
  • 1 bottle of Barolo 750 ml
  • 2 bundles of celery
  • 2 carrots
  • 1 onion
  • 3 cloves garlic
  • 1 rosemary sprig
  • 2 bay leaves
  • 4 tbsp. of ground black pepper
  • Cinnamon sticks as needed
  • 4 tbsp. extra virgin olive oil
  • 40 g butter
  • salt as needed

Instructions

  • As mentioned above, you will need to marinate the beef for 24 hours. Take the meat slice, clean it from any residual blood and place it in a large bowl. Peel the vegetables and cut them into large pieces.
  • Add the vegetables into the bowl, with the meat and the other spices.
  • Add the Barolo wine and cover the bowl with a plastic wrap. Let it marinate for 24 hours in a cool place.
  • Once the meat is done marinating, take it out of the bowl, place it on a cutting board and gently dry it using kitchen paper towels.
  • Melt the butter in a saucepan with the olive oil and brown the meat for about 5 minutes per side, until the crust looks roasted.
  • At this point, pick the vegetables and spices from the marinade and add them to the meat while it still cooks.
  • Cook the vegetables with the meat for about 15 minutes, until they begin to soften. Add salt.
  • Proceed to pour the marinade (it’s recommended that you pre-heat it in the microwave for a few minutes) over the meat and vegetables.
  • Cover it with a lid and let it simmer for about 2 hours on low heat.
  • Once the meat has been braised, remove it from the pan and keep it warm, while you prepare the accompanying sauce.
  • To prepare the sauce, place all the vegetables and the Barolo wine in a blender, then pour everything into a saucepan and bring it to a boil for a few minutes, so that it becomes thicker. Add salt.
  • Serve the sauce alongside the beef. If you don’t have enough sauce, add some extra carrots and onions during cooking. If you want the sauce to be denser, make sure to include a half cooked potato, so that the starch it contains can make the whole composition thicker.

Notes


Calories: 646kcal | Carbohydrates: 14g | Protein: 33g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 127mg | Sodium: 193mg | Potassium: 992mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3700IU | Vitamin C: 3.5mg | Calcium: 96mg | Iron: 5.3mg
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