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  • edithpan6

Braised Beef Geniovese

This recipes predates when tomatoes arrived in Italy.

Variations: This entrée is typically served over polenta, gnocchi or potatoes.


6 pounds braising cut of beef Kosher salt 2 anchovies (optional) 2 whole cloves 8 black peppercorns 4 large onions, thinly sliced 1/4 cup red-wine vinegar 1 bottle red wine, (use a lower-priced Merlot or Cabernet)

1-2 cups of water 12 sprigs fresh Rosemary


Season meat generously with kosher salt.  Cover & refrigerate overnight.

Let meat rest to room temperature 1 hour. Sear meat, deglaze with red wine in a saucepan and bring to medium boil. Transfer meat to large platter or bowl and reserve.

Add anchovies (optional), cloves and peppercorns.  Cook a few minutes and add onions.  Season with 1 tsp. salt.  Cook until onions are soft. Add red-wine vinegar, then reduce and remove from the heat.

Place meat and any juice that has accumulated in a braising or roasting pot and pour sauce over them.  Add water and rosemary sprigs. Cover pot with its lid (or foil) and bake at 275-300 degrees until the meat is soft and yielding -- approx. 3 - 4 hours.

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