Vegetable DishesCooking EquipmentFruitsDesserts & SweetsMeat DishesAppetizers & SnacksSpices & SeasoningsFood IndustryBaked GoodsBeveragesGrains DishesBreakfast FoodsDining OutSauces, Condiments, and PreservationSpecial DietsDairy & Eggs

Brasato: Make Ahead Meal With Beef, Veggies, and Red Wine

Updated on February 11, 2017
Peggy W profile image

My husband is a wonderful cook. We both share the kitchen & each of us has our specialties. He often does the cooking for our dinner parties

Brasato Served With Creamy Polenta and Sugar Snap Peas.

Brasato served with creamy polenta and sugar snap peas.
Brasato served with creamy polenta and sugar snap peas. | Source

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!

Some of the Ingredients Readied for the Brasato Preparation.

Some of the ingredients readied for the Brasato preparation.
Some of the ingredients readied for the Brasato preparation. | Source

Cook Time, Including Preparation Time Plus Time in the Oven

Prep time: 45 min
Cook time: 3 hours
Ready in: 3 hours 45 min
Yields: Serves 6 to 8 people

Ingredients for Making the Brasato

  • 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
  • (to taste) Salt & freshly ground pepper
  • 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

Instructions on preparing and cooking the Brasato

  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!)

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.

Vegetables and Herbs for the Brasato

Click thumbnail to view full-size
Celery being choppedChopped celery and carrotsOnionsChopped onionParsley and rosemary Chopping the parsleyHow to remove the rosemary leaves from the stem.  Just use your fingers and pull up towards the tip of the branch to remove the individual leaves.Chopping the rosemarySageChopped sageGarlicChopped garlic
Celery being chopped
Celery being chopped | Source
Chopped celery and carrots
Chopped celery and carrots | Source
Onions
Onions | Source
Chopped onion
Chopped onion | Source
Parsley and rosemary
Parsley and rosemary | Source
Chopping the parsley
Chopping the parsley | Source
How to remove the rosemary leaves from the stem.  Just use your fingers and pull up towards the tip of the branch to remove the individual leaves.
How to remove the rosemary leaves from the stem. Just use your fingers and pull up towards the tip of the branch to remove the individual leaves. | Source
Chopping the rosemary
Chopping the rosemary | Source
Sage
Sage | Source
Chopped sage
Chopped sage | Source
Garlic
Garlic | Source
Chopped garlic
Chopped garlic | Source

Browning the Meat and Cooking the Vegetables Prior to Oven Time.

Click thumbnail to view full-size
Browning the beef roastAfter being browned, remove to a platterSaute the celery and carrotsAdding the garlic, parsley, rosemary and sageStirring to combineAdding the flourAgain stirring to combineAdding the 1 cup of red wineCooking over high heatWine mixture reduced by halfAdding the rest of the wine and roast back into the pan.Placing in the oven for the 3 hours of cooking timeCooked roast removed from the pan...tender and ready to serve, or chill and slice and serve another day with the vegetable wine sauce.
Browning the beef roast
Browning the beef roast | Source
After being browned, remove to a platter
After being browned, remove to a platter | Source
Saute the celery and carrots
Saute the celery and carrots | Source
Adding the garlic, parsley, rosemary and sage
Adding the garlic, parsley, rosemary and sage | Source
Stirring to combine
Stirring to combine | Source
Adding the flour
Adding the flour | Source
Again stirring to combine
Again stirring to combine | Source
Adding the 1 cup of red wine
Adding the 1 cup of red wine | Source
Cooking over high heat
Cooking over high heat | Source
Wine mixture reduced by half
Wine mixture reduced by half | Source
Adding the rest of the wine and roast back into the pan.
Adding the rest of the wine and roast back into the pan. | Source
Placing in the oven for the 3 hours of cooking time
Placing in the oven for the 3 hours of cooking time | Source
Cooked roast removed from the pan...tender and ready to serve, or chill and slice and serve another day with the vegetable wine sauce.
Cooked roast removed from the pan...tender and ready to serve, or chill and slice and serve another day with the vegetable wine sauce. | Source

Beef Entrée

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 ten, the fragrance of the enticing aromas coming from your kitchen will rate a good 12 or more!

Enjoy and Buon Appetito!

Please rate this Brasato (Beef Braised in Red Wine) recipe!

5 stars from 5 ratings of Brasato

Another Version of This Recipe

© 2012 Peggy Woods

Comments are always welcomed.

    0 of 8192 characters used
    Post Comment

    • Peggy W profile image
      Author

      Peggy Woods 2 years ago from Houston, Texas

      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.

    • pstraubie48 profile image

      Patricia Scott 2 years ago from sunny Florida

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

    • Peggy W profile image
      Author

      Peggy Woods 2 years ago from Houston, Texas

      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.

    • pstraubie48 profile image

      Patricia Scott 2 years ago from sunny Florida

      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 W profile image
      Author

      Peggy Woods 2 years ago from Houston, Texas

      Hi peachpurple,

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

    • Peggy W profile image
      Author

      Peggy Woods 2 years ago from Houston, Texas

      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 W profile image
      Author

      Peggy Woods 2 years ago from Houston, Texas

      Hi Audrey,

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

    • Peggy W profile image
      Author

      Peggy Woods 2 years ago from Houston, Texas

      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 W profile image
      Author

      Peggy Woods 2 years ago from Houston, Texas

      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!

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      wow, wonderful meal for this christmas, very appealing meal

    • Jackie Lynnley profile image

      Jackie Lynnley 2 years ago from The Beautiful South

      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!

    • AudreyHowitt profile image

      Audrey Howitt 2 years ago from California

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

    • pstraubie48 profile image

      Patricia Scott 2 years ago from sunny Florida

      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

    • Au fait profile image

      C E Clark 2 years ago from North Texas

      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 W profile image
      Author

      Peggy Woods 2 years ago from Houston, Texas

      Hello bethperry,

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

    • Peggy W profile image
      Author

      Peggy Woods 2 years ago from Houston, Texas

      Hello DealForALiving,

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

    • Peggy W profile image
      Author

      Peggy Woods 2 years ago from Houston, Texas

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

    • bethperry profile image

      Beth Perry 2 years ago from Tennesee

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

    • DealForALiving profile image

      Sam Deal 2 years ago from Earth

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

    • Au fait profile image

      C E Clark 2 years ago from North Texas

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

    • Peggy W profile image
      Author

      Peggy Woods 3 years ago from Houston, Texas

      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 profile image

      RTalloni 3 years ago from the short journey

      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 W profile image
      Author

      Peggy Woods 3 years ago from Houston, Texas

      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!

    • vespawoolf profile image

      vespawoolf 3 years ago from Peru, South America

      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 W profile image
      Author

      Peggy Woods 3 years ago from Houston, Texas

      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.

    • Au fait profile image

      C E Clark 3 years ago from North Texas

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

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      Hi Suzanne,

      So glad that you liked this. Thanks!

    • justmesuzanne profile image

      justmesuzanne 4 years ago from Texas

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

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      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 jolly profile image

      Rajan Singh Jolly 4 years ago from From Mumbai, presently in Jalandhar,INDIA.

      Interesting recipe with an interesting mix of spices and vegetables.

      voted up and shared.

    • Peggy W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      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.Tesol profile image

      Brett Caulton 4 years ago from Thailand

      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 W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      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 W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      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.

    • carter06 profile image

      Mary 4 years ago from Cronulla NSW

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

    • Au fait profile image

      C E Clark 4 years ago from North Texas

      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 W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      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 profile image

      sweetie1 4 years ago from India

      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 W profile image
      Author

      Peggy Woods 4 years ago from Houston, Texas

      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. :)

    • barbergirl28 profile image

      Stacy Harris 4 years ago from Hemet, Ca

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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. :)

    • ktrapp profile image

      Kristin Trapp 5 years ago from Illinois

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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 profile image

      Angela Brummer 5 years ago from Lincoln, Nebraska

      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

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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.Tesol profile image

      Brett Caulton 5 years ago from Thailand

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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.

    • girishpuri profile image

      Girish puri 5 years ago from NCR , INDIA

      yummy, you made me hungry, sounds delicious, thanks

    • Peggy W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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 profile image

      Coolmon2009 5 years ago from Texas, USA

      My kinda eating; I will book mark this article.

    • Peggy W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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 profile image

      Eileen Kersey 5 years ago from Kingston-Upon-Hull

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

    • Peggy W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      Hi Pamela,

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

    • Pamela99 profile image

      Pamela Oglesby 5 years ago from United States

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

    • Peggy W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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.

    • missolive profile image

      Marisa Hammond Olivares 5 years ago from Texas

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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 profile image

      moonlake 5 years ago from America

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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 profile image

      prasetio30 5 years ago from malang-indonesia

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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.

    • alocsin profile image

      alocsin 5 years ago from Orange County, CA

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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. profile image

      Cheryl J. 5 years ago from Houston, TX

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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 profile image

      Movie Master 5 years ago from United Kingdom

      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 profile image

      Charlu 5 years ago from Florida

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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 profile image

      Deborah Brooks Langford 5 years ago from Brownsville,TX

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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.

    • teaches12345 profile image

      Dianna Mendez 5 years ago

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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 profile image

      Vinaya Ghimire 5 years ago from Nepal

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

    • Peggy W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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.

    • xstatic profile image

      Jim Higgins 5 years ago from Eugene, Oregon

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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 profile image

      LadyLyell 5 years ago from George, South Africa

      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 profile image

      anndavis25 5 years ago from Clearwater, Fl.

      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

    • GoodLady profile image

      Penelope Hart 5 years ago from Rome, Italy

      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.

    • alocsin profile image

      alocsin 5 years ago from Orange County, CA

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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.

    • AliciaC profile image

      Linda Crampton 5 years ago from British Columbia, Canada

      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.

    • profile image

      Lisa H. 5 years ago

      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 W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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?

    • profile image

      Gene Jasper 5 years ago

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

      Gene

    • Peggy W profile image
      Author

      Peggy Woods 5 years ago from Houston, Texas

      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.

    • leahlefler profile image

      Leah Lefler 5 years ago from Western New York

      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.