Braised Beef / Brasato


I make this braised roast using an old homemade red wine vinegar, but any good-quality commercial brand will lend the right zing to the sauce.


  • One 2-pound top round roast
  • 2 cloves garlic, slivered
  • Fine sea salt and coarsely ground black pepper to taste
  • 1 tablespoon Filippo Berio olive oil
  • 1 large onion, diced
  • 1/4 cup red wine vinegar
  • 1 tablespoon minced flat-leaf parsley
  • 3 tablespoons minced fresh basil
  • 1 large carrot, peeled and shredded
  • 1 tablespoon tomato paste
  • 2 tablespoons dry red wine
  • Ingredients


  1. Dry the roast well with paper towels. Make slits all over the roast and insert the garlic slivers. Rub the roast with salt and pepper.
  2. In a Dutch oven, heat the olive oil over medium heat. Brown the roast slowly on all sides. Add the onions and cook for 5 minutes, or until they begin to wilt. Add the vinegar, parsley, basil, and carrot, and cook for 5 minutes.
  3. Mix the tomato paste and wine together in a small bowl and add to the roast. Bring to a simmer, cover, and cook for about 1 hour and 45 minutes, or until a knife is easily inserted into the meat.
  4. Remove the meat to a cutting board and let rest for 10 to 15 minutes. Strain the pan juices through a sieve set over a bowl, pressing on the solids with a wooden spoon to extract as much liquid as possible. Set the pot aside.
  5. Cut the roast into ¼-inch slices. Return the meat to the pot, add the strained juices, and bring the juices to a simmer. Serve immediately, with some of the juices poured over the meat.
  6. Note: For the flavor of Emilia-Romagna, substitute Balsamic Vinegar in place of the red wine vinegar.

This recipe was featured on Season 26 - Episode 2605.

Print This Recipe


No comments on this recipe.

Leave a comment

Your comment will be revised by the site if needed.