Brasato alla Fiorentina by @federicofusca

4h30

6 servings

🥩

1.5 kg

Beef sorra

🍷

380 ml

Red wine

🥬

3 stalks

Celery

🥕

2

Carrot

🧅

2

Onion

🥬

1

Leek

🫒

30 ml

Extra virgin olive oil

🍅

250 g

Tomato passata

🧂

5 g

Salt

⚫

1 g

Pepper

🌿

2 sprigs

Rosemary

🌿

8 leaves

Sage

  1. Preheat

    Preheat the oven to 180°C (350°F).

  2. Peel
    • celery stalks
    • carrots
    • onions

    Peel and roughly chop the celery stalks, carrots, onions, and leek.

  3. Heat
    • extra-virgin olive oil

    Heat the extra-virgin olive oil in the oven-safe braising pot over high heat.

  4. Season
    • beef shoulder
    • salt

    Season the beef shoulder with the salt and black pepper.

  5. Sear
    • beef shoulder
    • Extra virgin olive oil

    Sear the beef shoulder in the hot oil until deeply browned on every side.

  6. Add
    • celery stalks
    • carrots
    • onions

    Add the chopped celery stalks, carrots, onions, and leek around the beef.

  7. Cook
    • Beef sorra
    • Celery
    • Carrot

    Cook the vegetables with the beef for 10 minutes, stirring the vegetables occasionally.

  8. Pour
    • Chianti red wine

    Pour the Chianti red wine into the braising pot and bring it to a simmer.

  9. Simmer
    • Red wine

    Cover the pot and simmer the wine mixture for 10 minutes.

  10. Stir
    • tomato passata
    • rosemary

    Stir the tomato passata, rosemary, and sage into the braising liquid.

  11. Transfer

    Cover the braising pot and transfer it to the preheated oven.

  12. Step
    • Beef sorra

    Braise for 240 minutes until the beef is extremely tender and easily pulls apart.

  13. Transfer
    • beef shoulder

    Transfer the beef to a cutting board and slice or pull it into serving portions.

  14. Blend
    • celery stalks
    • carrots
    • onions

    Blend the cooked vegetables and braising liquid until smooth to make a creamy sauce.

  15. Serve
    • beef shoulder
    • Celery
    • Carrot

    Serve the sliced beef shoulder covered with the blended vegetable sauce.

Brasato alla Fiorentina by @federicofusca

4h30

6 servings

🥩

1.5 kg

Beef sorra

🍷

380 ml

Red wine

🥬

3 stalks

Celery

🥕

2

Carrot

🧅

2

Onion

🥬

1

Leek

🫒

30 ml

Extra virgin olive oil

🍅

250 g

Tomato passata

🧂

5 g

Salt

⚫

1 g

Pepper

🌿

2 sprigs

Rosemary

🌿

8 leaves

Sage

Preparation Steps

  1. Step 1/15

    Preheat the oven to 180°C (350°F).

  2. Step 2/15

    Peel and roughly chop the celery stalks, carrots, onions, and leek.

    🥬celery stalks
    🥕carrots
    🧅onions
    🥬leek
    🔪chef's knife
    🪵cutting board

  3. Step 3/15

    Heat the extra-virgin olive oil in the oven-safe braising pot over high heat.

    🫒extra-virgin olive oil
    🍲oven-safe braising pot

  4. Step 4/15

    Season the beef shoulder with the salt and black pepper.

    🥩beef shoulder
    🧂salt
    ⚫black pepper

  5. Step 5/15

    Sear the beef shoulder in the hot oil until deeply browned on every side.

    🥩beef shoulder
    🍲oven-safe braising pot
    🥢tongs

  6. Step 6/15

    Add the chopped celery stalks, carrots, onions, and leek around the beef.

    🥬celery stalks
    🥕carrots
    🧅onions
    🥬leek
    🍲oven-safe braising pot
    🥄wooden spoon

  7. Step 7/15

    Cook the vegetables with the beef for 10 minutes, stirring the vegetables occasionally.

    🍲oven-safe braising pot
    🥄wooden spoon

  8. Step 8/15

    Pour the Chianti red wine into the braising pot and bring it to a simmer.

    🍷Chianti red wine
    🍲oven-safe braising pot

  9. Step 9/15

    Cover the pot and simmer the wine mixture for 10 minutes.

    🍲oven-safe braising pot

  10. Step 10/15

    Stir the tomato passata, rosemary, and sage into the braising liquid.

    🍅tomato passata
    🌿rosemary
    🌿sage
    🍲oven-safe braising pot
    🥄wooden spoon

  11. Step 11/15

    Cover the braising pot and transfer it to the preheated oven.

    🍲oven-safe braising pot

  12. Step 12/15

    Braise for 240 minutes until the beef is extremely tender and easily pulls apart.

    🍲oven-safe braising pot

  13. Step 13/15

    Transfer the beef to a cutting board and slice or pull it into serving portions.

    🥩beef shoulder
    🥢tongs
    🪵cutting board
    🔪chef's knife

  14. Step 14/15

    Blend the cooked vegetables and braising liquid until smooth to make a creamy sauce.

    🥬celery stalks
    🥕carrots
    🧅onions
    🥬leek
    🍅tomato passata
    🍲oven-safe braising pot

  15. Step 15/15

    Serve the sliced beef shoulder covered with the blended vegetable sauce.

    🥩beef shoulder
    🥄ladle

Composition

Ingredients

Types

Vegetables, Fats and Oils, Sauces, Seasonings, Herbs

Ingredients

Beef sorra, Red wine, Celery, Carrot, Onion, Leek, Extra virgin olive oil, Tomato passata, Salt, Pepper, Rosemary, Sage

Notes

Beef sorra (a beef cut used for braising), Red wine (half a bottle, Chianti), Extra virgin olive oil (to taste), Salt (to taste), Pepper (to taste), Rosemary (to taste), Sage (to taste)

Allergens

to inform

Dietetics

Dietary regimen

Low-carb

Calories

610 kcal

Macro nutrients

Protein: 48g, Fat: 31g, Carbohydrates: 18g, Fiber: 4g, Sugars: 10g

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 1040mg, Zinc: 10.1mg, Sodium: 620mg

Vitamins

Vitamin A: 670mcg RAE, Vitamin C: 18mg, Vitamin B12: 3.4mcg, Vitamin B6: 0.9mg

Preparation

Time Information

Preparation

20 minutes

Cooking

4 hours 10 minutes

Overall

4 hours 30 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, oven-safe braising pot, wooden spoon, tongs, blender, ladle

Appliances

Oven, Stove, Blender

Type

Type

Type Of Dish

Main Course

Occasions

Sunday lunch, Family dinner, Holiday meal, Winter dinner

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Tuscany

Various

Aspect

Texture

Tender, Juicy, Silky, Velvety, Soft

Flavors

Savory, Rich, Wine-forward, Herbaceous, Tomatoey, Umami, Beefy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave at room temperature longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Keep the beef covered with sauce), freezer : 90 days (Portion with sauce in freezer-safe airtight containers,Thaw overnight in the refrigerator before reheating)