Autumn braised beef with citrus gremolata

photo by Daniele Tomelleri

Ingredients / Ingredienti

(for the beef / per il manzo)

• 1 boneless beef blade roast (1-1.5kg) / reale di manzo senza ossa

• Salt and pepper / sale e pepe

• 3-4 tbsps vegetable oil / cucchiai di olio vegetale

• 1 large onion, finely chopped  / cipolla grande, tritata finemente

• 3 large carrots, diced  / carote grandi a cubetti 

• 2 celery sprigs, finely chopped / gambi di sedano tritati finemente

• 4 cloves of garlic, thinly sliced / spicchi d’aglio a fettine sottili 

• 2 tbsps tomato paste / cucchiai di concentrato di pomodoro

• 2 cups good quality red wine / tazze di vino rosso di qualità

• 1L beef stock (or enough to cover the beef)  / di brodo di carne di manzo (o quanto basta per ricoprire il manzo)

• 1 bay leaf / foglia d’alloro

  • 1 sprig of fresh rosemary / rametto di rosmarino fresco

Ingredients / Ingredienti

(for the crispy citrus gremolata / per la gremolata croccante al limone)

• 1 cup Panko bread crumbs / di pangrattato Panko

• Zest of 1 lemon / scorza di 1 limone

• Zest of 1 orange / scorza di 1 arancia

• ¼ cup parsley, finely chopped  / di tazza di prezzemolo, finemente tritato

• ¼ cup Parmigiano Reggiano  / di tazza di Parmigiano Reggiano 

• 1 tbsp olive oil / cucchiaio di olio d’oliva

  • Salt and pepper / sale e pepe

Beef / Manzo


Season all sides of the beef with salt and pepper. In a large ovenproof skillet (preferably cast iron) preheat the vegetable oil. Sear the beef for 2-3 minutes per side or until a golden-brown crust forms on the meat. Remove from the pan and set aside.

In the same skillet, add in the onions, carrots, celery, garlic and tomato paste. Cook on low heat until the vegetables soften. Place the beef back in the pan and deglaze with the red wine, making sure to scrape up all the bits on the bottom of the pan with a wooden spoon.

Cook for an additional 2 minutes until the wine has reduced to about half. Add in the beef stock, bay leaf and rosemary and bring to a simmer. Cover with a lid or aluminum foil. Place the covered skillet in a preheated 325°F oven for 2-2.5 hours, or until the beef easily shreds with a fork.

Remove from the oven, shred the beef and let it sit in the cooking liquid. (If the liquid in the pan is not thick enough, reduce it by placing it on high heat on the stove top until it reaches the desired consistency.)