One of the first cookbooks my mum ever bought was Il Cucchiaio d'Argento (The Silver Spoon). Forty years on and this bible of Italian cooking has traversed the test of time, as she still lovingly thumbs her way through its encyclopaedic index of traditional and classic recipes.
Although her copy of the cookbook has well and truly been eclipsed by today’s modern techniques and culinary styles, it’s fun flicking through the book with mum as she recalls the many dishes she has prepared from “her bible” over the years.
One such recipe is “Manzo Brasato” or Braised Beef that she serves with a carrot puree. My mum cooks this family favourite on rotation every 2-3 weeks.
Manzo Brasato or Braised Beef served with a carrot puree.
Ingredients 500g Beef (Rib Eye)
1 Small Onion
1 Cup White Wine
2 Large Carrots
1 Celery Stick
Salt and Pepper to taste
Take the piece of beef and season with salt and pepper.
Finely dice the onion, celery and carrots.
Place the butter into a saucepan over a medium heat. Once the butter starts to foam add the onion and celery and sauté for a couple of minutes.
Carrot Puree adds a delectable flavour to the Braised Beef.
Add the carrots to the sautéing vegetables and sweat for a couple of minutes then add the piece of beef.
Brown the beef, turning occasionally on all sides.
Saute the onion, celery and carrots; add the piece of beef then brown on all sides before adding the wine to braise.
Once the beef has completely browned, add the white wine. Cover the saucepan with a lid, reduce to a low heat and allow the beef to braise in the liquid for a couple of hours. The liquid will reduce creating a thick flavoursome carrot puree.
Slice the beef thinly and serve accompanied with the carrot puree along with a salad or vegetables and some warm crusty bread to soak up the carrot puree. Don’t forget the bottle of red which goes perfectly with this winter warming meal!
Braised Beef is classic slow cooking and a perfect meal to be enjoyed during the winter months.