Summary

Ingredients

• 2 ½ kg beef, “mayor`s piece” for braising
• 1 ½ kg pasta, wide
• 1 ½ liter red wine (Barbera d´ Alba) for braising
• 1 liter white wine (Riesling) for braising

For the sauce:

• 3 beef bones
• 2 bunches soup greens (celery, carrots, parsley, leek)
• 3 carrot (s)
• 5 onion (s)
• 1 head garlic, fresh
• 3 sprigs thyme, fresh
• 2 sprigs rosemary, fresh
• 1 sprig sage, fresh
• 4 bay leaves
• 2 carnation (s)
• 1 slice (s) bread (black bread)
• 4 small can tomato paste, 1-fold concentrated
• Sea salt with rosemary
• Pepper from the grinder
• Mustard (preferably from Maille) to coat the roast
• olive oil
• Honey, (forest honey)
• 100 ml cream
• 2 cubes broth, clear

Print Recipe Pin Recipe

Instructions

1. Dice the soup greens, onions, and carrots; halve the garlic bulb and set aside
2. Preheat oven to 150°C (302°F)
3. Season the beef generously with salt and pepper, then coat thinly with mustard
4. Heat olive oil in a large roasting pan over medium heat
5. Sear the beef on all sides for about 3-4 minutes per side until well browned, then remove and set aside
6. In the same pan, roast the diced vegetables, herbs, spices, bones, and roughly diced black bread over medium heat for about 8-10 minutes, stirring occasionally, until browned and translucent
7. Add tomato paste and fry for about 1-2 minutes
8. Deglaze the pan with the red wine (Barbera d'Alba)
9. Add a good dash of honey and return the beef to the pan
10. Cover with a lid and transfer to the preheated 150°C oven; braise for 4-6 hours until the meat is very tender
11. Remove from oven and season the sauce with cream and broth to taste
12. Place over medium heat and reduce the gravy for about 15-20 minutes until a creamy sauce forms
13. Season with salt and pepper as needed
14. Cook the wide pasta according to package directions
15. Serve the brasato with the creamy sauce alongside the cooked wide pasta and Barbera d'Alba wine