Summer Brasato

Total time: 15hr 15m
Preparation Time: 45m

For 6 people

Nutritional Information

Contains 344 Kcal, 45g Protein, 11g Carbohydrates, 9g Fat


  • 2 carrots
  • 1.2 kg roast beef (e.g. shoulder)
  • 1 celery
  • 3 onion
  • 2 clove of garlic
  • 6 peppercorns
  • 7.5 dl red wine
  • 1 tsp. salt
  • a little pepper from the mill
  • clarified butter to fry
  • 1 tbsp. tomato puree
  • 2 bay leaves
  • 2 cloves
  • 6 allspice (grains)
  • 3 coloured peppers
  • 250 g cherry tomatoes
  • 2 sprig rosemary
  • 1 pinch sugar
  • salt and pepper to taste


  • Put the meat into a large bowl. Dice the carrots and celery and add them to the meat. Quarter the onions and add them to the meat with the garlic and peppercorns. Pour the wine on top. Cover the bowl and marinate the meat in the refrigerator for approx. 12 hours, turning it several times.
  • Remove the meat from the marinade, pat it dry, and season it. Sieve the marinade into a bowl and set aside, along with the vegetables.
  • Heat the clarified butter in a roasting pan, fry the meat on all sides for approx. 10 minutes, then remove. Sauté the vegetables in the pan over medium heat for approx. 3 minutes. Add the tomato puree and continue cooking for approx. 5 minutes. Add the bay leaves, cloves and allspice along with one-half the marinade, reducing to about 100 ml. Add the meat and the remaining marinade, then cover and allow to braise over low heat for around 2 1/2 hours, turning once or twice.
  • Cut the peppers into large pieces, halve the tomatoes, and add to the meat with the rosemary approx. 20 minutes before braising is complete.
  • Remove the meat from the sauce and allow it to rest, covered, for approx. 5 minutes before carving. Reduce the sauce and season it. Carve the meat and serve it with the vegetables and sauce.

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