Brasato di Manzo alla Calabrese con Pomodoro e Peperoncino

Brasato di Manzo alla Calabrese con Pomodoro e Peperoncino ingredients

• 1 whole Beef chuck roast, 3-4 lbs, tied with kitchen twine (optional)
• 1.5 tsp Salt
• 1 tsp Black pepper
• 3 tbsp Olive oil
• 1 large Yellow onion, chopped
• 3 medium Carrots, peeled and roughly chopped
• 2 medium Celery stalks, roughly chopped
• 4 cloves Garlic, minced
• 1.5 cups Dry red wine (e.g., Chianti, Nero d'Avola)
• 28 oz can Crushed tomatoes (San Marzano preferred)
• 3 tbsp Tomato paste
• 1 cup Beef broth
• 1.5 tsp Calabrian chili paste (or red pepper flakes)
• 1 tsp Dried oregano
• 2 whole Bay leaves
• 0.125 tsp Pinch of allspice or cloves (optional, for warm notes)
• 0.5 tsp Orange zest, from 1/2 orange (optional, for brightness)
• 0.25 cup Fresh basil leaves, torn, for garnish

How to make Brasato di Manzo alla Calabrese con Pomodoro e Peperoncino

1. Preheat your oven to 325°F (160°C). Pat the 3-4 lbs beef chuck roast dry thoroughly with paper towels. Season generously all over with 1.5 teaspoons of salt and 1 teaspoon of black pepper.
2. Heat 3 tablespoons of olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the beef roast on all sides until deeply browned, about 4-5 minutes per side, to create a flavorful crust. Remove the beef and set aside.
3. Reduce the heat to medium. Add the chopped yellow onion, roughly chopped carrots, and roughly chopped celery to the pot. Cook for 10-12 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized, scraping up any browned bits from the bottom.
4. Stir in 4 cloves of minced garlic and cook for 1 minute until fragrant. Add 3 tablespoons of tomato paste and cook for another 2-3 minutes, stirring constantly, until it darkens slightly and develops a richer flavor.
5. Pour in 1.5 cups of dry red wine and deglaze the pot, scraping up any browned bits from the bottom. Simmer for 5-7 minutes until the wine has reduced by about half.
6. Return the seared beef roast to the Dutch oven. Add the 28 oz can of crushed tomatoes, 1 cup of beef broth, 1.5 teaspoons of Calabrian chili paste (or red pepper flakes), 1 teaspoon of dried oregano, 2 whole bay leaves, and the optional 1/8 teaspoon of allspice/cloves and 1/2 teaspoon of orange zest.
7. Bring the liquid to a gentle simmer, then cover the Dutch oven tightly with its lid. Transfer to the preheated oven and braise for 2 hours and 30 minutes to 3 hours, or until the beef is incredibly tender and easily shredded with a fork.
8. Remove the Dutch oven from the oven. Carefully transfer the braised beef to a cutting board and let it rest for 10-15 minutes. Remove and discard the bay leaves from the sauce.
9. While the beef rests, you can blend the sauce lightly with an immersion blender if you prefer a smoother consistency, or leave it chunky. Taste the sauce and adjust seasonings as needed with salt and pepper.
10. Shred the beef into large chunks or slice it against the grain, removing any twine if used. Serve the braised beef hot with the rich Calabrese tomato sauce spooned generously over the top, garnished with 1/4 cup of fresh torn basil leaves. This dish pairs beautifully with creamy polenta, fluffy mashed potatoes, or robust pasta.

More recipes you might like

Browse related collections