Braised beef

Cooking time: 2 hours
Difficulty: medium

Tie the meat neatly with kitchen string. Melt the butter with the oil in a large saucepan, add the onion, carrots and celery and cook over a low heat, stirring occasionally, for 10 minutes. Add the meat and cook, turning frequently, until lightly browned. Season with salt and pepper, add the wine and cook until it has evaporated, then add the fresh and canned tomatoes. Mix the tomanto purée with 5 tablespoons warm water in a bowl, add to the pan and cook for a few minutes more. Add enough stock to half-cover the meat, bring to the boil, lower the heat, cover and simmer for about 1 1/2 hours, adding more hot stock as necessary. Remove the meat from the pan, untie and carve into slices. Place the slices on a warm serving dish and strain the cooking juices over them. Hot braised beef may be served with grilled sliced polenta or soft polenta.


Coll. (2010), "The Silver Spoon", Phaidon, 786

Suggested wine
Sassi Grossi
Ticino DOC Merlot
Fr. 48.00

Serves 6

  • 1 kg / 2 1/4 lb topside of beef or another fairly lean cut
  • 50 g / 2 oz butter
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 1 celery stick, finely chopped
  • 175 ml / 6 fl oz red wine
  • 1 ripe tomato, peeled and chopped
  • 4 canned tomatoes, chopped
  • 1 tablespoon tomato purée
  • 1 quantity Meat Stock
  • salt and pepper