Chef Massimo Capra's olive oil braised beef

30 min
3 hrs 30 min
8-10 people



Trim the fat off the meat and season well with salt and pepper.

Preheat a brazing pan and add a splash of Olive Oil, add the seasoned beef and sear until browned on all sides.

Remove the meat from the pot and reserve on a plate, place all the vegetables into the pot and sauté until translucent.

Return the meat to the pot and pour the chicken stock over it and cover with a tight-fitting lid.

Cook in a preheated oven for about 2 ½ hours at 325f or until the meat is fork tender.

Remove from the oven and allow to cool a bit. Pass the vegetables through a food mill and thicken the sauce with some bread crumb if needed. Return the meat to the pot and reheat to your liking before serving.

Slice the beef about ½ inch thick place on a plate and cover with the sauce.

Serve with soft or grilled Polenta and lots of vegetables on the side

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