Marche-Style Braised Beef Recipe (Brasato alla marchigiana)
This Marche-style Braised Beef is a cherished dish that hails from the Marche region of Italy. This recipe showcases the art of slow-cooking, where beef is tenderly braised to perfection, absorbing the rich flavors of its accompanying ingredients. Over the years, various adaptations of this dish have emerged, but its essence remains rooted in the culinary traditions of Marche. It’s a testament to the region’s ability to craft dishes that are both hearty and flavorful, making it a favorite among locals and visitors alike.
- Preparation Time: 30 minutes
- Cooking Time: 1 hour and 45 minutes
- Total Time: 2 hours and 15 minutes
- Servings: 6
- Calories: 759 per serving
Ingredients:
- 1 kg of beef in a single slice
- 200 g of minced pancetta or lard
- 100 g of prosciutto
- 1 dl of red wine
- 400 g of peeled tomatoes
- 2 carrots
- 1 small celery stalk
- 1 onion
- 1 garlic clove
- 1 sprig of finely chopped rosemary
- Marjoram
- Flour
- Butter
- Oil
- Salt
- Pepper
Suggested Replacements:
- Pancetta can be replaced with bacon.
- If you can’t find marjoram, oregano can be a suitable substitute.
Preparation Instructions:
- Lay out the beef slice on a cutting board, lightly beat it to thin it out, and season with salt. In a bowl, mix together the minced lard, prosciutto, garlic, and rosemary. Spread this mixture over the beef slice, roll it carefully, and tie it with kitchen twine.
- Dust the beef roll in flour, shaking off any excess. In a casserole, heat three to four tablespoons of oil with a knob of butter. Add a mixture of finely chopped carrots, onion, and celery. After 10 minutes, place the beef roll in the casserole and brown it on all sides. Deglaze with wine and let it evaporate, then add the tomatoes and a tablespoon of chopped marjoram. Cover and simmer for 20 minutes, season with salt and pepper, and continue cooking for about 1 hour and 10 minutes, adding a bit of hot water if necessary.
- Once cooked, remove the kitchen twine, slice the beef, and arrange the slices on a serving plate. Drizzle with the cooking sauce. Serve with soft polenta or boiled potatoes.