Best 4 Italian Braised Beef With Root Vegetables Recipes

Embark on a delightful culinary journey with "Italian Braised Beef with Root Vegetables," a symphony of flavors that will tantalize your taste buds. This hearty and comforting dish showcases succulent beef braised to perfection in a rich and savory sauce, complemented by a medley of tender root vegetables. As the beef simmers, it infuses the sauce with its deep, beefy essence, while the root vegetables caramelize and absorb the delectable flavors of the braising liquid. This exquisite dish is not only a feast for the senses but also a testament to the culinary traditions of Italy.

Accompanying this main course are two additional recipes that elevate the dining experience. "Roasted Garlic Parmesan Mashed Potatoes" provide a creamy and velvety foundation for the beef and vegetables, while "Honey-Glazed Carrots" add a touch of sweetness and crunch. These accompaniments create a harmonious balance of flavors and textures, making this meal a truly unforgettable culinary adventure.

Let's cook with our recipes!

BRAISED BRISKET WITH ROOT VEGETABLES

Braised Brisket with Root Vegetables image

It's a toss-up which part of this dish is best: the tender meat with rich tomato flavor, or the luscious root vegetables that sit beneath it during braising, soaking up juices from the brisket and wine.

Provided by Food Network Kitchen

Categories main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 11

Ingredients

One 4-pound beef brisket, preferably first cut, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 large yellow onion, thinly sliced
4 cloves garlic, minced
4 teaspoons chopped fresh thyme
1 cup dry red wine, such as Cabernet Sauvignon
One 28-ounce can diced tomatoes
1 1/2 pounds baby red potatoes
1 pound carrots, peeled and cut into 3-inch-long pieces
1 pound parsnips, peeled and cut into 3-inch-long pieces, halved lengthwise if very thick

Steps:

Preheat the oven to 325 degrees F. Pat the brisket dry and sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large stovetop-safe roasting pan over medium heat. Add the brisket and cook, turning with tongs, until browned on all sides, about 12 minutes. Transfer the brisket to a plate and set aside.
Add the onions, garlic and thyme to the pan. Cook, stirring, until the onions are soft and translucent, about 7 minutes. Add the wine and 1/2 cup water, scraping up the browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes with the juices from the can, 1/2 teaspoon salt and pepper to taste. Return the beef to the pan along with any accumulated juices; increase the heat to medium-high and bring to a simmer.
Remove the roasting pan from the heat and add the potatoes, carrots and parsnips around the sides of the brisket. Tightly cover the roasting pan with aluminum foil and roast until the brisket is very tender and a fork will easily pierce it, 3 1/2 to 4 hours.
Transfer the brisket to a cutting board and the vegetables to a large serving platter. Cover and keep warm. Skim the fat from the top of the juices in the roasting pan. Place the roasting pan over medium heat on the stovetop and bring to a simmer. Cook until the sauce has reduced by more than half and is similar to a thick gravy, 15 to 20 minutes. Slice the brisket against the grain and transfer to the platter with the vegetables. Season the sauce with salt and pepper and spoon a bit over the slices. Serve the remaining sauce on the side.

ITALIAN BEEF

Italian Beef image

"I make this beef in the slow cooker when I'm having a party so I don't have to spend the whole time in the kitchen," reports Lori Hayes, Venice, Florida. "The meat smells so delicious, I can hardly keep my husband from helping himself ahead of time!" For a robust sandwich, serve the shredded beef on a roll spread with horseradish sauce.

Provided by Taste of Home

Categories Dinner

Time 10h5m

Yield 14 servings.

Number Of Ingredients 6

Ingredients

1 beef top round roast (4 pounds)
2 cups water
2 tablespoons Italian seasoning
1 teaspoon each salt, dried oregano, dried basil, garlic powder, dried parsley flakes and pepper
1 bay leaf
14 French rolls (5 inches long)

Steps:

Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls.

Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 557mg sodium, Carbohydrate 36g carbohydrate, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

BRAISED BEEF RIBS WITH VEGETABLES

Braised Beef Ribs With Vegetables image

Provided by David Latt

Categories dinner, main course

Time 3h

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
Sea salt
Freshly ground black pepper
4 lbs. beef rib bones or short ribs, washed
2 medium onions, peeled, roughly chopped
5 cloves garlic, peeled, roughly chopped
1 tablespoon sweet butter
3 medium Yukon potatoes, peeled, roughly chopped
6 brown mushrooms, washed, sliced
3 large carrots, peeled, cut into thick rounds
2 celery stalks, cut into one-inch lengths
3 broccoli crowns, washed, the florets cut apart
10 Brussels sprouts, trimmed, quartered
1 cup Italian parsley, roughly chopped
1 teaspoon fresh rosemary
4 cups water

Steps:

In a Dutch oven or high-sided frying pan, heat 1 tablespoon of the olive oil and season with sea salt and freshly ground black pepper. Brown the ribs on all sides, then remove, and discard the fat.
Put 1 tablespoon of olive oil in the pan and brown 1 onion and 2 garlic cloves. Deglaze the pan with the water, add back the ribs, cover, and put into a 400 degree oven for 1 hour. Remove the pan, turn over the ribs, and put back in the oven for another hour.
Check the ribs. The meat should be tender and almost falling off the bone. If you're using short ribs, you may need to increase the cooking time another hour and you may have to add another cup of liquid.
Put the ribs into one container. Strain out the onions and garlic and discard. Put the braising liquid into a second container and refrigerate.
The next day, peel the thick layer of fat off the braising liquid and discard. In the same pan you used the day before, heat the olive oil and butter. Brown the potatoes, mushrooms, and the rest of the onions, add the ribs and the braising liquid. Cover and simmer for 15 minutes. Add the carrots, celery, broccoli, parsley, the rest of the garlic, and Brussels sprouts. Cover and simmer another 15 minutes.
Serve the ribs in bowls with plenty of vegetables, the braising liquid, and a fresh baguette.

BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOûT

Braised Beef Short Ribs with Root Vegetable Ragoût image

Categories Beef Vegetable Braise Marinate Red Wine Winter Thyme Gourmet

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 small onion
1 medium carrot
1/4 cup plus 1 tablespoon vegetable oil
1 cup dry red wine
3 thyme sprigs
1 Turkish bay leaf or 1/4 California bay leaf
1/2 teaspoon cracked black pepper
four 3/4-pound beef short ribs (sometimes called Flanken)
all-purpose flour for dusting ribs
2 cups veal stock (16 fluid ounces)
1/2 cup water if necessary
Accompaniment: root vegetable ragout

Steps:

Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
Preheat oven to 300°F.
Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock
. Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3‚ hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
Serve short ribs with braising liquid and vegetable ragout.

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and tools you need. This will help you stay organized and avoid scrambling.
Brown the Beef: Browning the beef in a hot pan before braising it adds flavor and color to the final dish.
Use a Dutch Oven or Heavy Pot: A Dutch oven or heavy pot with a lid is ideal for braising. It will distribute the heat evenly and help the beef cook slowly and evenly.
Add Aromatics: Aromatics such as onions, carrots, celery, and garlic add flavor to the braising liquid. You can also add herbs and spices like thyme, rosemary, and bay leaves.
Use a Good Quality Red Wine: The red wine you use in the braising liquid should be one that you would enjoy drinking. A full-bodied red wine like Cabernet Sauvignon or Merlot works well.
Simmer, Don't Boil: The beef should be simmered gently in the braising liquid. Boiling will toughen the meat.
Cook Until Fall-Apart Tender: The beef is done when it is fall-apart tender. This can take anywhere from 2 to 3 hours, depending on the cut of beef you are using.
Serve with Creamy Polenta or Mashed Potatoes: Creamy polenta or mashed potatoes are a classic accompaniment to braised beef. They will help soak up the delicious braising liquid.

Conclusion:

Italian Braised Beef with Root Vegetables is a hearty and flavorful dish that is perfect for a cold winter night. The beef is slowly braised in a rich red wine sauce until it is fall-apart tender. The root vegetables add sweetness and depth of flavor to the dish. Serve it with creamy polenta or mashed potatoes for a complete meal.