Rich, Tender Italian Wine-Braised Beef

📜 Collection: GailCollection | ✍️ Attribution: Unknown | 📂 Category: Entrees Discover a unique traditional method for tenderizing tough cuts of meat through brining and freezing, followed by a slow red wine braise. This savory Italian-American classic yields melt-in-your-mouth tender results.

---

Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	1 hour 30 mins	1 day	Varies

---

🔪 Key Equipment

• Heavy pot or Dutch oven
• Refrigerator
• Freezer
• Cutting board
• Knife

---

Ingredients

Measurements	Ingredients	Prep / Notes
As Needed	Meat	tough cut, dark bud meat
As Needed	Salt	for brine
As Needed	Water	for brine
As Needed	Wine	red wine suggested, divided
As Needed	Oil	for sautéing
To Taste	Italian Herbs	dried or fresh
To Taste	Pepper	ground

---

Instructions

Step 1: Brining and Freezing

1. Soak the as needed meat in as needed water and as needed salt in the refrigerator for one day.
2. After soaking, transfer the as needed meat to the freezer to freeze thoroughly.

Step 2: Preparation and Braising

3. When ready to prepare, soak the frozen as needed meat in as needed wine.
4. Remove from wine and cut the as needed meat as desired.
5. In a heavy pot or Dutch oven, heat the as needed oil and sauté the as needed meat until lightly browned.
6. Pour off the excess as needed oil from the pot.
7. Season the meat by adding to taste Italian herbs, to taste salt, and to taste pepper.
8. Pour additional as needed wine into the pot.
9. Cover and cook in the oven at 300°F for 1 to 1.5 hours, until the meat is fork-tender and fragrant.

---

💡 Make-Ahead & Storage: The meat can be brined and frozen in advance; once cooked, leftovers store well in an airtight container in the refrigerator for up to 3 days.

---

Original Recipe Scan