Brasato al Merlot

Total: 14 hr 30 min. | Active: 30 min.
gluten-free, Low Carb
Nutritional value / people: 250 kcal
, Fat: 9 g
, Carbohydrate: 3 g
, Protein: 36 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Marinate the meat

1 ⅕ kg roast beef (e.g. shoulder)
1 carrot, cut into pieces
1 stick celery, cut into pieces
1 onion, chopped
2 garlic cloves, cut in half
1 sprig rosemary
6 dl red wine (e.g. Merlot)

Brown the meat

2 tsp salt
1 tbsp clarified butter
1 tbsp tomato puree
1 bay leaf
4 peppercorns


80 g diced bacon
25 g porcini mushrooms, soaked, drained
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One wide casserole dish with a lid

How it's done

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Marinate the meat

Place the beef in a bowl. Add the carrots and all the ingredients up to and including the rosemary. Pour over the wine, cover and marinate in the fridge for approx. 12 hrs., turning once. Remove the meat, pat it dry, strain the liquid and set aside the liquid and the vegetables.

Brown the meat

Season the meat with salt. Heat the clarified butter in the cooking pot. Brown the meat all over for approx. 8 mins. over a medium heat, only turning when a crust has formed. Remove the meat, wipe the cooking fat from the pan and add a little clarified butter. Sauté the tomato puree with the reserved vegetables. Add the bay leaf and pepper with half the reserved liquid, bring to the boil and cook for approx. 5 mins. Reduce the heat and return the meat and the remaining liquid to the pan.

Braise the meat

Cover and braise for approx. 2 hrs. in the bottom half of an oven preheated to 150°C. Turn the meat twice during cooking. Remove the meat, cover and leave to rest for approx. 10 mins.


Remove the rosemary sprig, peppercorns and bay leaf. Reduce the sauce for approx. 5 mins., puree with the vegetables. Brown the diced bacon in a non-stick frying pan without any oil, add the porcini mushrooms and continue to fry for approx. 2 mins., add to the sauce and gently heat through. Carve the meat across the grain and serve with the sauce.

Good to know
Serve with: Polenta

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