Welcome to Foodi Logic here you get all food recipes and food blogs. Italian braised beef and potatoes is one of my favorite dishes of all time. If you crave meat and potatoes, this is the ultimate in simple, rustic, and comforting. I'm using beef shank, because it's one of the toughest cuts of beef, and the tough cuts really do braise the best.
The author, who is half Italian, shares a recipe for braised beef and potatoes, a comforting Italian-inspired dish. The author's mother's version may have used beef shoulder instead of wine, but the essence remains the same. The author's father taught them about the magic of marrow extraction, which involves picking the bone up and sucking as hard as possible. This method is effective and more fun, but not used in restaurants. The author encourages readers to try this great "meat and potato" eating experience, regardless of the method, and hopes they will try it soon.
Ingredients
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 3 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 3 pounds beef shank, cut into thick cross sections (osso buco style)
- 1 cup chopped celery
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1/2 teaspoon dried rosemary, or 2 teaspoons minced fresh rosemary
- 1 teaspoon dried marjoram or oregano
- 1/2 cup white wine
- 2 cups beef broth or chicken broth
- 1. Bay Leaf
- 2 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
- 1/2 cup water
- 1 tablespoon chopped Italian parsley (optional)
Directions
- Step 1: Preheat the oven to 325 degrees F (165 degrees C).
- Step 2: Mix salt, black pepper, and cayenne together in a small bowl, and generously season both sides of beef. Reserve the remaining seasoning mix to use later in the recipe.
- Step 3: Heat olive oil in a Dutch oven over high heat; add beef to the pot and cook, turning occasionally, until browned on both sides. Remove beef to a plate; set aside.
- Step 4: Reduce heat to medium. Add onion and celery to the pot with a large pinch of seasoning. Cook, stirring, until onions begin to turn translucent, 3 to 5 minutes.
- Step 5: Stir in tomato paste, garlic, and dried herbs, and cook for 1 to 2 minutes. Stir in wine, and cook for a few minutes until most of the wine has disappeared.
- Step 6: Add broth and bay leaf, and turn the heat to high to bring the pot back to a simmer. Add beef back in the liquid.
- Step 7: Roast, covered, in the preheated oven until meat is almost fork tender, but not falling off the bone, about 2 hours.
- Step 8: Drizzle potato pieces with olive oil, and sprinkle with a big pinch of the seasoning mix or just some salt. Spoon a few tablespoons of beef fat from the top of the braising liquid over the potatoes, and mix well.
- Step 9: Transfer potatoes in and around beef. Rinse the bowl with about 1/2 cup water and add to the pot.
- Step 10: Cover; roast at 325 degrees F (165 degrees C) until meat and potatoes are very tender, about 1 hour more.
- Step 11: Serve in a bowl with cooking liquids spooned over. Sprinkle with parsley and chili flakes and serve with fresh lemon wedges.