Manzo Brasato Alla Lombarda – Braised Beef with Red Wine Sauce

Have you tried this delicious recipe with red wine?

Preheat the kitchen stove to 175 degrees. Mix together the finely chopped oregano, salt, garlic and pepper and roll the strips of bacon in the mixture. Using a sharp kitchen knife, make deep incisions in the beef and press the bacon pieces into them. In a heavy frying pan of 25 to 30 cm ø, melt 1 tbsp butter with the olive oil at moderate temperature and brown the beef on all sides. Melt the remaining 2 tbsp of butter at a moderate temperature in a heavy Reindl just large enough to comfortably hold the beef. On a wooden board, chop the coarsely chopped onions, carrots, and celery into very small pieces. (The resulting mixture is called battuto, when cooked it is called soffritto). Add this mixture to the butter in the Reindl form, stirring frequently, and sauté for about 10 minutes, or until the soffritto is soft and lightly browned. Put the browned beef on top. Almost all together pour fat from the frying pan, pour in the red wine and let it bubble quickly at high temperature, stirring in the drippings. When the wine is reduced to a quarter cup, put it in the Reindl form with the beef broth, chopped tomatoes and bay leaf spice. The liquid should offer about a third of the meat, if this is not the case, add more soup.

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