I was going to title this recipe with its fancy Italian name, but I decided to play it cool. The Beau loves steak, and I do too, but sometimes I just want something different. I want that beefy goodness, but I don’t want a regular old steak. When my desire for twists on the typical occurs I typically draw my inspiration from professional menus that I want to create in my own home. Carrabbas has a commercial that they keep airing about their Beef Brasato. I’ve never had theirs, but I was excited enough to make it myself at home. Mind you, I never had this while I was living in Northern Italy but I suppose if this truly is an Italian dish, it would be from the south. Nonetheless, I made this, and it was amazing. I will share with you. It’s not an easy meal which is why I cooked this on a Sunday, but it is worth it!
Beef Braised in Red Wine
Prep time: 20 minutes in prep, 6 hours in the refrigerator. Cook time: 2 -2.5 hours.
- 2 Top Round Steaks
- 2 C of Red Wine – your choice!
- 1 tsp whole peppercorns
- 1 organic whole yellow onion, diced
- 1 1/2 organic Carrots, diced
- 1/4 c minced Garlic (I loooove Garlic!)
- 1/4 C of EVOO
- 1 28oz can of organic diced tomatoes
- 1 28oz can of organic stewed tomatoes (you can always use fresh, and stew ahead of time, then freeze!)
- 2 tbsp organic tomato paste
- 2-3 tbsp of Italian seasoning
- Sea Salt & Pepper as you like
- 2 Bay leaves
What to do:
Pour 4 ounces of the red wine into a glass, this is for you. Cheers!
First, make your meat happy, and marinate it! Pour the remaining red wine in to a large bowl. Add to it the diced onion, carrots, garlic, and peppercorns. Add the steaks and toss to coat. Transfer the meat and marinade into a large Ziploc bag and place it on top of a small baking sheet in your refrigerator for 6 hours. You could marinate this the night before if you would like.
- Heat EVOO in a large skillet over medium-high heat
- Carefully take out your steaks using tongs and brown on all sides, about 2 minutes per side. This will seal in the juices!
- Once browned, pour in the marinade from the bag. It’s okay since you’ll be simmering for a couple of hours.
- Add in your diced and stewed tomatoes – juices and all
- Sprinkle liberally with Italian Seasoning – stir
- Add in the bay leaves, but don’t forget to take them out! Sometimes I put them in cheesecloth.
- Bring head down a little, but maintain your simmer, add cover to pan
- Simmer for 90 minutes to 2 hours. Steaks should be fork tender, so if they aren’t cover and keep cooking!
- Remove steaks to plates
- Using a whisk gently stir tomato paste in with your remaining sauce and then use to top steaks
- Serve whole or you could pull the steaks apart and serve atop bread!