Brasato: Beef Braised in Red Wine (Great Make-Ahead Meal)

My husband is a wonderful cook. We share the kitchen and we each have our specialties. He often does the cooking for our dinner parties.

Where's the Beef?

If you have family members or guests in your home that crave delicious beef dinners and you wish to satisfy them with an Italian-style, home-cooked meal that offers succulent and well-developed flavors, then this is a recipe for you. They will no longer be wondering, "where's the beef"... and will quite possibly be asking for repeats of this recipe soon!

Brasato is the perfect make-ahead type of meal, and this preparation is better when prepared at least one day in advance of serving it.

We generally refrigerate the meat and sauce (after being cooked) in separate containers overnight. The meat is much easier to slice when cold and fat can be skimmed from the surface of the sauce.

After this has been accomplished, simply cover the sliced beef with the wine and vegetable sauce and reheat in a covered dish prior to serving.

This makes it a perfect company dish with most of the work being done ahead of time. Simply add your side dishes and voilà!

Prepare yourself for many compliments!

Cook Time

Ingredients

• 3 to 4 pounds beef, chuck or shoulder roast
• 2 tablespoons all-purpose flour, plus extra for dredging meat
• 2 tablespoons unsalted butter (mixture of butter and bacon fat may be used)
• 2 tablespoons olive oil, regular or lite, preferred
• 1 teaspoon paprika
• salt and freshly ground pepper, to taste
• 1 small onion, diced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, finely minced or pressed with a garlic press
• 3 tablespoons parsley, finely chopped
• 2 tablespoons rosemary, finely chopped
• 1 teaspoon sage, finely chopped
• 1 full-sized bottle (750 ml) red wine

Celery being chopped

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Instructions

1. Take the meat out of the package and dry with paper towels. Salt and pepper both sides of the meat and dredge the meat in a mixture of flour and paprika.
2. Brown the meat in a mixture of olive oil and butter or bacon fat in a large oven-safe casserole or pan.
3. When meat is crusty brown on both sides, remove to a platter.
4. Add the chopped onion and celery to the pan and sauté over low to medium heat until the vegetables are soft.
5. Next add the garlic, parsley, rosemary, and sage and stir to combine.
6. At this point, add 2 tablespoons of flour and stir to combine.
7. When combined, stir in 1 cup of wine and boil over high heat until the wine is reduced by at least one-half. Stir occasionally during the reduction.
8. Pour in remaining wine, adding the beef back into the mixture.
9. Cover and bake at 300 degrees Fahrenheit for at least 3 hours or until very tender.
10. Turn the meat every hour while cooking.
11. When done, slice the meat and serve with the sauce. If the sauce is too thin, boil to reduce to the consistency you desire. (This is where we stop and refrigerate the meat and sauce separately as noted at the top...to be served another day. The flavors get even better and for those people watching their calories, it can be de-fatted before being reheated and served. This also freezes well!)

Browning the beef roast

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Red Wine

In Italy, this recipe is often made with Barolo wine. It is also excellent and less expensive when made with Zinfandel, Cabernet Sauvignon, or any full bodied red wine.

Serve the same varietal used for cooking, but not necessarily the same wine depending upon your budget.

Buon Appetito!

So many things can accompany this delicious brasato beef entrée, all depending upon your personal preferences. The day that I took these photos, we had creamy polenta and sugar snap peas, plus a fresh-tossed salad as side dishes to this meal.

Be forewarned... on a scale of one to 10, the fragrance of the enticing aromas coming from your kitchen will rate a good 12 or more!

Enjoy and buon appetito!

Another Version of This Recipe

© 2012 Peggy Woods

Comments are always welcomed.

Peggy Woods (author) from Houston, Texas on August 25, 2019:

Hi Dale,

Prepare yourselves for delightful aromas coming from your kitchen as this meal bakes in the oven. Everyone we have ever served it to has enjoyed it and most ask for the recipe. Hope the two of you like it as much as we do.

Dale Anderson from The High Seas on August 24, 2019:

Oh this is very interesting. My wife and I will try making this in the coming week.

Peggy Woods (author) from Houston, Texas on December 04, 2018:

Hi Rajan,

Glad you liked the sound of this recipe. It is truly tasty!

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on December 04, 2018:

The Brasato looks delicious. Thanks for sharing the recipe.

Peggy Woods on November 30, 2017:

Hi Patricia,

Hope you and your family enjoy this meal as much as we do. Thanks for the good wishes of angels. Hope they are surrounding you as well.

Patricia Scott from North Central Florida on November 30, 2017:

Ok so I have not even had breakfast yet and am already dreaming about this dish. I like that you say to use salt and pepper to taste. I often use NO salt or pepper in dishes...as I have no need for extra salt and the same is true of many of my friends. I will share this with my friends and family as well as am sure they will enjoy it. Once again the tireless Angels are headed to you and yours Peggy. pinned

Peggy Woods (author) from Houston, Texas on April 21, 2015:

Great! Let me know how they liked it! We had a nice sunny and relatively cool day here in Houston. Perfect! Hope your weather over there in Florida was nice as well.

Patricia Scott from North Central Florida on April 21, 2015:

I know they will..I am making it for Sunday afternoon. :D

Peggy Woods (author) from Houston, Texas on April 21, 2015:

Hi Patricia,

This is a wonderful meal to eat a day or so later or for leftovers as the flavors blend even better that way. Hope your family enjoys this beef dish. Thanks for the votes and share.

Patricia Scott from North Central Florida on April 21, 2015:

My family will enjoy this I am sure. They are beef eaters and this sounds like it is so full of flavor that no one could help but enjoy it.

It sounds like a dish that is great as leftovers too.

Thanks for sharing Peggy.

Pinned to good things to eat, shared and voted up++++

Angels are once again winging their way to you ps

Peggy Woods (author) from Houston, Texas on December 24, 2014:

Hi peachpurple,

Glad you like the sound of this meal. Thanks for your comment. Wishing you a joyful holiday season!

Peggy Woods (author) from Houston, Texas on December 23, 2014:

Hi Jackie,

Besides the delicious flavor, that is just about the best part about this dish...the fact that it can be done ahead of time and the flavors develop even further. Perfect dish for guests if you wish to enjoy their company instead of working in the kitchen.

Peggy Woods (author) from Houston, Texas on December 22, 2014:

Hi Audrey,

Glad you liked this recipe for the meat eaters in your life. Appreciate your comment.

Peggy Woods (author) from Houston, Texas on December 19, 2014:

Hi Patricia,

If you decide to make this for your family...enjoy! Sending angels to surround you at this time and always. Enjoy the last few remaining days of this year.

Peggy Woods (author) from Houston, Texas on December 19, 2014:

Hi Au fait,

Thanks for the share. Decorations are up and most all of the gifts (baked goods) have been given already. We will probably have a quiet day at home this year on the actual day of Christmas. Merry Christmas to you!

peachy from Home Sweet Home on December 19, 2014:

wow, wonderful meal for this christmas, very appealing meal

Jackie Lynnley from the beautiful south on December 18, 2014:

Wow; I can almost taste this just reading about it! I will certainly try it and the idea of fixing it the day before makes it even better! Great for company with no hassle! Thank you so much for this great recipe I will add to my to do list right now!

Audrey Howitt from California on December 18, 2014:

This looks wonderful--I would make it without the meat for me though!

Patricia Scott from North Central Florida on December 18, 2014:

This sounds like it would be such a wonderful dish to serve this time of the year. I know my family will enjoy it, Peggy.

Angels are once again on the way to you this evening. ps

C E Clark from North Texas on December 18, 2014:

This seems like it would be great for a small dinner party or a dinner at home over the holidays. You always have such great photos! Sharing this with followers and hoping this last week before Christmas is going well for you. Enjoy the festive atmosphere and all the pretty decorations -- they'll soon be gone again. Yes, this year will soon be gone too! Merry Christmas!

Peggy Woods (author) from Houston, Texas on September 09, 2014:

Hello bethperry,

So glad you enjoyed the photos and think that this recipe is "mouth-watering." It is that indeed! ☺

Peggy Woods (author) from Houston, Texas on September 09, 2014:

Hello DealForALiving,

Well...consider yourself informed now. Ha! Glad you like the sound of this! It is delicious.

Peggy Woods (author) from Houston, Texas on September 08, 2014:

Thanks Au fait. Glad you liked this recipe enough to share. It is a tasty one!

Beth Perry from Tennesee on September 08, 2014:

This sounds mouth-watering, and your photos of the dish are very attractive!

Nick Deal from Earth on September 08, 2014:

Why have I never heard of brasato before this? Looks absolutely delicious.

C E Clark from North Texas on September 08, 2014:

Your photos make this meal look so delicious! Going to post this on FB this time. Also sharing on HP.

Peggy Woods (author) from Houston, Texas on April 24, 2014:

Hi Roberta,

Hope you enjoy this as much as we do. I agree that make ahead entrees make for not only a delicious meal but also easier when entertaining company since much of the work has been done ahead of time.

RTalloni on April 21, 2014:

Make ahead meals that are actually better after an overnight rest in the fridge are my favorite for when company comes. This seems as useful as it is tasty and I'm looking forward to trying it.

Peggy Woods (author) from Houston, Texas on January 10, 2014:

Hi vespawoolf,

We had some brasato just a few nights ago from some that had been frozen. This is one dish that is every bit as good later on after being frozen as when first made and served. Glad you like the sound of this recipe! Enjoy!

Vespa Woolf from Peru, South America on January 06, 2014:

Oh my goodness, I can smell the wine and beef cooking right now! This sounds fabulous, and I agree that it would be a good idea to freeze part of it for later. Thank you for sharing another delicious recipe.

Peggy Woods (author) from Houston, Texas on November 07, 2013:

Hi Au fait,

Hope by now you have tried making this delicious recipe. It is a sure fire winner! Thanks for the pin and share.

C E Clark from North Texas on September 13, 2013:

Came back to pin this delicious meal plan/recipe to my 'Main course" board. Will also share it again with my followers.

Peggy Woods (author) from Houston, Texas on July 14, 2013:

Hi Suzanne,

So glad that you liked this. Thanks!

justmesuzanne from Texas on July 10, 2013:

Sounds fabulous! Voted up, awesome and shared! :)

Peggy Woods (author) from Houston, Texas on June 12, 2013:

Hi Rajan,

This brasato recipe is really good. Everyone we have ever served it to absolutely loves it. Thanks for your comment and the share.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on June 11, 2013:

Interesting recipe with an interesting mix of spices and vegetables.

voted up and shared.

Peggy Woods (author) from Houston, Texas on April 15, 2013:

Hi Brett,

Yes...the Brasato freezes beautifully. It is nice to have meals like this where most of the work can be done ahead of time. It is perfect for when one is having dinner guests. Thanks for the votes and shares!

Brett C from Asia on April 14, 2013:

With that cooking time, it definitely needs to be prepared in advance! But, looks worth the effort. As you say, preparing it well before and then reheating works well, so could be perfect for fast Monday meals. Does it freeze well too?

Shared, tweeted, up and useful.

Peggy Woods (author) from Houston, Texas on March 07, 2013:

Hello carter06,

So happy to know that you like the sound of this recipe and will be trying it soon. Thanks for your comment and votes.

Peggy Woods (author) from Houston, Texas on March 07, 2013:

Hi Au fait,

This is definitely slow cooking and it really lets the flavors develop as well as making for a tender delicious beef roast preparation. Appreciate your comment, the 5 star rating and your sharing of this recipe with others.

Mary from Cronulla NSW on March 05, 2013:

Love the sound of this Peggy & anything Italian really..will try this as it must be really tender & delicious slow cooked..VUAI ..cheers

C E Clark from North Texas on March 05, 2013:

Reminds me of my mother's cooking. Your photos make everything look so delicious! Love the fresh veggies. Gave you another 5 stars, voted up, useful, etc., and will share!

Peggy Woods (author) from Houston, Texas on November 27, 2012:

Hi sweetie1,

I would think that lamb would be delicious using this same type of preparation. Not sure about goat...if the cooking time would have to be adjusted or not. Why not give it a try and come back and let us know? Thanks!

sweetie1 from India on November 26, 2012:

Peggy this dish look tasty. But since our religion do not allow us to eat beef so can beef be replaced by lamb or goat in this dish?

Peggy Woods (author) from Houston, Texas on October 18, 2012:

Hi Stacy,

Enjoy the Brasato in good health! Your house will smell aromatic and wonderful when you make it...another plus! Appreciate your comment and tweet. :)

Stacy Harris from Hemet, Ca on October 18, 2012:

I have never actually heard of this before but it sounds delicious. I am definately going to have to bookmark this for the future. My mouth is already watering!! :)

Peggy Woods (author) from Houston, Texas on June 04, 2012:

Hi ktrapp,

Yes, I can see why you have that tune running through your mind. Brasato takes a good number of herbs in the flavorings of this dish. Thanks for taking the time to leave a comment. :)

Peggy Woods (author) from Houston, Texas on June 04, 2012:

Hi Angela,

Cook this brasato for yourself when you have the time and you will be rewarded with many tasty meals for company or for yourself in the future. It freezes beautifully!!! Thanks for your comment, votes and the share. :)

Kristin Trapp from Illinois on June 03, 2012:

After reading through your recipe carefully I have the tune "parsley, sage, rosemary and thyme..." stuck in my head. This looks fabulous! I love make-ahead meals but usually they're not so put-together looking as this. This looks like it would be great on a cool fall or winter evening. Yum!

Peggy Woods (author) from Houston, Texas on June 03, 2012:

Hi vespawoolf,

The idea of cooking this ahead of time for a company meal makes this Brasato recipe even more of a winner. Glad that you think so also. Why kill yourself on the day of a party? Appreciate your comment and especially the share.

Angela Brummer from Lincoln, Nebraska on June 03, 2012:

Oh my you just need to write a cook book and I will purchase it from you! I have already planned a dinner party around your hub of the day! I will have to share this one on the web as well and possibly someone will prepare it for me! Or should I cook this one? LOL

Vespa Woolf from Peru, South America on June 03, 2012:

Wow, this meal sounds absolutely fabulous! I love the idea of the marriage of wine and beef. I know my husband will savor it, and being able to make the dish ahead of time means it's perfect for company. I've marked the recipe for future use and shared, as well!

Peggy Woods (author) from Houston, Texas on May 28, 2012:

Hi Brett,

That is the beauty of this brasato meal...the main dish can be done well in advance of serving it for a dinner party so that the host can actually enjoy their company and not be in the kitchen doing all kinds of last minute cooking. Thanks for your comment, the votes and especially the sharing of this hub. Appreciate it!

Brett C from Asia on May 27, 2012:

Wow, for the pictures alone this should be on the front page! Looks delicious. Also a great idea for entertaining, as it can take the stress out of the actual night, knowing the main part is all ready and perfect!

Shared and voted useful + awesome.

Peggy Woods (author) from Houston, Texas on May 23, 2012:

Hello gurishpuri,

If you think that looking at the photos of this brasato & reading the recipe makes you hungry...you should smell it when it is in the oven! It would make anyone start salivating in anticipation of eating! Thanks for your comment.

Girish puri from NCR , INDIA on May 22, 2012:

yummy, you made me hungry, sounds delicious, thanks

Peggy Woods (author) from Houston, Texas on May 22, 2012:

Hi Coolmon2009,

So glad to know that you not only liked this Brasato recipe but that you will also be making it in the future. Enjoy! Thanks for your comment.

Coolmon2009 from Texas, USA on May 21, 2012:

My kinda eating; I will book mark this article.

Peggy Woods (author) from Houston, Texas on May 20, 2012:

Hi Ethel,

Thanks for the 5 star rating. When you taste the brasato, am sure your rating would be that and more if available to vote any higher. Thanks!

Ethel Smith from Kingston-Upon-Hull on May 20, 2012:

5 star rating without even tasting. Like the newish recipe layout by the way :)

Peggy Woods (author) from Houston, Texas on May 15, 2012:

Hi Pamela,

Glad that you like the sound of this Brasato dish. It even gets better with time! Thanks for your comment.

Pamela Oglesby from Sunny Florida on May 15, 2012:

This recipe sounds and looks delicious. I love this type of meal and will be trying your recipe. Thanks.

Peggy Woods (author) from Houston, Texas on May 14, 2012:

Hi missolive,

The wine along with the veggies give this Brasato entree a rich taste indeed. Please come back and give it a rating when you try it. Am sure it will be a 5 star one! Thanks for your comment.

Marisa Hammond Olivares from Texas on May 14, 2012:

Peggy this sounds like a wonderful dish. I am convinced the wine with the beef tastes absolutely rich and wonderful. I'm saving this one!

Very nicely laid out and explained. You never disappoint with your presentation - top notch as always. Thank you

Peggy Woods (author) from Houston, Texas on May 09, 2012:

Hi moonlake,

Let me know if your husband likes Brasato as much as mine does when you give it a try. Thanks for your comment and vote.

moonlake from America on May 09, 2012:

This looks really good. One day I will have to try it so I'll add it to my favorites. I know my husband would like it. Voted Up

Peggy Woods (author) from Houston, Texas on May 09, 2012:

Hi Prasetio,

Slowly braising the beef in the red wine makes this brasato entree really good. Yes, red wine is good for the heart. Will head on over to see what you have written about it. Thanks for your comment.

prasetio30 from malang-indonesia on May 09, 2012:

Wow..you made me hungry, my friend. It sound delicious. I am glad you put the red wine in it. You can read my hub about the benefit of red wine for the heart. Thanks for share with us. Rated up and yummy!

Prasetio

Peggy Woods (author) from Houston, Texas on May 07, 2012:

Hi alocsin,

This brasato dish is a perfect entree to prepare ahead of time and then serve later. Glad that you liked learning about it. Thanks for your comment and votes.

Aurelio Locsin from Orange County, CA on May 06, 2012:

Love dishes that can be stored and eaten over several days. Especially useful since we don't have time to cook everyday. Voting this Up and Useful.

Peggy Woods (author) from Houston, Texas on May 06, 2012:

Hi Cheryl,

Appreciate the comment. Your son who wishes to become a chef someday would like this recipe, I am certain. Enjoy! This is definitely a 5 star recipe for meat lovers!

Cheryl J. from Houston, TX on May 06, 2012:

I know this recipe is a keeper. The meat looks very tender and will melt in your mouth blended with all the excellent spices and wine.

The dish looks easy to prepare. I will make this dish and serve very soon. Great photos and instructions on how to make Brasato including the sides to serve with this amazing dish. Great hub and excellent.

Peggy Woods (author) from Houston, Texas on May 06, 2012:

Hi Lesley,

This Brasato meal does get better with time. Glad that you liked the sound of the recipe. Perhaps you will give it a try? If you do...I predict you will be adding it to your recipe file for future meals. Thanks for your comment and vote up.

Peggy Woods (author) from Houston, Texas on May 06, 2012:

Hi Charlu,

That is what makes this beef entree so very special. All the work is done ahead of time and the flavors develop and blend and are even better the next day, or if frozen...and it freezes beautifully!...the next time one wishes to have a great meal. Will set a place on the table if you ever make it to Houston. Let me know! :) Thanks for your comment and votes.

Movie Master from United Kingdom on May 06, 2012:

Hi Peggy, I love the sound of this recipe, it's something quite different and it looks so yummy.

I like the idea of cooking the day before, I always think a meal is a lot tastier the next day!

Many thanks and voted up.

Best wishes Lesley

Charlu from Florida on May 05, 2012:

I'm with leahlefler on what time is dinner and I can wait until next time for left overs{{-)) Only because it sounds and looks delecatable. Great recipe since I love anything Italian. Voted all the right ups

Peggy Woods (author) from Houston, Texas on May 05, 2012:

Hi Deborah,

Thanks for your comment and the sharing of this brasato recipe. There should be some happy folks out there when they make and taste this delicious meal.

Deborah Brooks Langford from Brownsville,TX on May 05, 2012:

what a wonderful recipe.. we love beef but cant eat too much of it.. but still love it.. I wish i could save this.. so i am sharing it on Facebook. and pinning it

Blessing to you

Debbie

Peggy Woods (author) from Houston, Texas on May 04, 2012:

Hi teaches,

If your husband likes beef...especially very tender and flavored beef...he should LOVE this recipe. Thanks for the comment. Please come back and let me know how he likes it after you give it a try.

Dianna Mendez on May 04, 2012:

This makes my mouth water! I have not heard of the dish but it's one that would make my husband very happy because it's a meat dish. Thanks for sharing this one.

Peggy Woods (author) from Houston, Texas on May 03, 2012:

Hi Vinaya,

It would be different using lamb in place of beef, but it should be delicious with all of the many flavors that go into the making of this dish. Let me know if you give it a try. Thanks!

Vinaya Ghimire from Nepal on May 03, 2012:

I love cooking with wine, but I don't eat beef. Maybe I could replace beef with lamb.

Peggy Woods (author) from Houston, Texas on May 03, 2012:

Hello xstatic,

Good idea to prepare the meat ahead of time. Then the day of serving the Brasato for dinner will become an easy meal to prepare. Enjoy! Thanks for your comment.

Jim Higgins from Eugene, Oregon on May 03, 2012:

This sounds wonderful! I will be trying it for a night when I cook dinner while my wife is at Tai Chi class. I'll prepare the meat on the weekend.

Peggy Woods (author) from Houston, Texas on May 03, 2012:

Hello LadyLyell,

This Brasato is actually so tender because it is braised in all of those liquids over so long a time. Flipping the meat every hour keeps it immersed in the liquid. It should be so tender that you could literally pull it apart with a fork when it is still hot. Of course for a pretty presentation, it is better sliced...and as already noted, it slices easier when cooled.

You will definitely not be eating a tough piece of meat with this recipe! Thanks for your comment.

Peggy Woods (author) from Houston, Texas on May 03, 2012:

Hi Ann,

I also read about the recipe contest today. Will have to think about creating some more as this one is already published. Thanks for your comment on this make ahead meal called Brasato.

Peggy Woods (author) from Houston, Texas on May 03, 2012:

Hello GoodLady,

You are correct. A good Barolo wine will definitely add to the flavor of the Brasato. Barolo is the typical one tied to this particular dish, but other good red wines can also work well. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on May 03, 2012:

Hi alocsin,

Glad to hear that you like the sound of this recipe. This seems to be a new format and the share button is now on the left hand side of the page on a black tab. Appreciate your comment and votes.

LadyLyell from George, South Africa on May 03, 2012:

Looks as though you will have many of us readers over for dinner so inviting!

I normally keep away from Beef as it never tender enough but I read that you recommend 3hrs to bake so I'll try it again. Maybe this is where I've failed not cooking for long enough.

Thanks for sharing this recipe I'll try it for sure!

anndavis25 from Clearwater, Fl. on May 03, 2012:

I just read today, Hubs is sponsoring a recipe contest for June. Prizes are nice! You should enter.

This looks delicious and a sure winner for beef lovers.

Up, useful, interesting and awesome. Ann

Penelope Hart from Rome, Italy on May 03, 2012:

It's so beautiful! Delicious and the photos are just wonderful. Thanks so much. It is really important to use a good Barolo; cheap wines are not the same.

Aurelio Locsin from Orange County, CA on May 02, 2012:

You come up with the most interesting recipes. Just love the hunk of meat in the middle of this masterpiece. Voting this Useful. But your SHARE button seems to have disappeared.

Peggy Woods (author) from Houston, Texas on May 02, 2012:

Hi Alicia,

Glad that this hub is leading you towards a new culinary experience. Brasato definitely has all kinds of veggies and herbs adding to the overall flavor of the dish in addition to it being braised in wine. Hope that you give it a try soon. Thanks for leaving a comment.

Peggy Woods (author) from Houston, Texas on May 02, 2012:

Hi Lisa,

Maybe you will get it served over here sometime. Brasato is a great meal to prepare ahead of time and the day of your dinner party...most of the hard work is done ahead of time. You can sit back and relax and enjoy your company! :) Thanks for your comment.

Linda Crampton from British Columbia, Canada on May 02, 2012:

I've never heard of Brasato before, so this hub is adding to my culinary knowledge! The sauce does sound tasty with all those herbs and spices. All the photos in this hub are great, but my favorite is the first one because the meal looks so appetizing! Thank you for the recipe, Peggy.

Lisa H. on May 02, 2012:

Boy does that look mouth wateringly good!! I'll look forward to trying that some weekend soon when I have time the 3 hours to bake it. Thanks, Peggy!

Peggy Woods (author) from Houston, Texas on May 02, 2012:

Hi Gene,

Thanks for your comment and the mention of tasty things coming out of our kitchen. Aren't you about due for a trip down this way?

Gene Jasper on May 02, 2012:

Sounds absolutely delicious! I've never been disappointed in a meal from your kitchen. Thanks for sharing.

Gene

Peggy Woods (author) from Houston, Texas on May 02, 2012:

Hi Leah,

7 o'clock sharp! Haha! Actually what is left of this Brasato entree is frozen awaiting the next time we wish to serve it. It is great even for guests when thawed and reheated. The same cannot be said for all types of meals...so that makes this a winner in that respect also. Thanks for your speedy first comment on this hub.

Leah Lefler from Western New York on May 02, 2012:

OK, Peggy - what time is dinner? I'm inviting myself over. That looks delicious! I have never tried Barola wine, but I will look for it in our local wine shop.