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Balsamic Braised Beef

by , International Food & Travel Consultant, Gerenzano, Italy

Balsamic Braised Beef

Serves 6 to 8

    • Balsamic reduction:
    • 2 cups balsamic vinegar
    • 1 clove garlic
    • 3 juniper berries
    • 1 sprig rosemary
    • 1 sprig thyme
    • 4 tablespoons sugar
    • For the braise:
    • 2 tablespoons olive oil
    • 1 (48-ounce) Certified Piedmontese brisket flat
    • 2 carrots, diced
    • 2 celery sticks, diced
    • 3 cloves garlic, crushed
    • 3 juniper berries
    • 2 bay leaves
    • 1 sprig rosemary
    • 1 sprig thyme
    • 1 cup white wine

    Preheat oven to 325°F.

    Combine all the balsamic reduction ingredients in a large pot. Slowly simmer until liquid has reduced by about half and vinegar is sweet rather than bitter.

    Heat the olive oil in a heavy pan and brown the brisket on both sides. Set the meat aside and add all ingredients except the white wine.

    Gently sweat the vegetables until almost translucent, then deglaze the pan with the white wine. Cook until the wine evaporates, then add beef brisket and balsamic reduction.

    Cover with a lid and cook in the oven for about 2 hours and 30 minutes, or until tender. Transfer the brisket to a cutting board to rest prior to cutting. Strain the braising liquid into a medium sauce pot and simmer for a couple minutes. Slice the brisket against the grain and serve over polenta or potatoes with balsamic glaze drizzled over top.

    Pairing: Jema Corvina D.O.C. from the Cesari winery in Italy, or Sangiovese 2011 from the Luna Matta vineyard in central California

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