Italian Braised Beef
by Dario Schicke, Chef, Avoli Osteria, Omaha, Nebraska
Italian red beer is characterized by its intense aromas and flavors of caramel, malt, and nuts with hints of subtle spice. In this recipe, it serves as a marinade and braising liquid to highlight the classic marriage of rosemary, fennel, and beef, and add a bit of seasonal charm.
- 3 pounds Certified Piedmontese brisket or short ribs
- 2 cups veal or beef stock
- Salt and pepper
- Braising Liquid
- 18 ounces Collesi Birra Rossa, or other Italian red beer
- 2 sprigs fresh rosemary
- ½ teaspoon fennel seed
- 2 cloves crushed garlic
- 2 bay leaves
Place the beef in a non-reactive dish. Add the Italian beer, herbs, and garlic. Marinate in the refrigerator for 48 hours.
Preheat oven to 350°F.
Pull beef out of marinade and pat dry. Season with salt and pepper. Sear the beef in a medium-hot braising pan until browned, a few minutes per side.
Remove the beef and add the marinating liquid to deglaze the pan. Add veal or beef stock and add the beef back to the liquid. Cover and braise in the oven for 3½ hours.
Take the beef out of the liquid and set aside. Simmer the liquid over medium-low heat until reduced to desired consistency; season with salt and pepper. If using brisket, be sure to slice the brisket across the grain. Serve the beef with the reduced braising liquid.