We all know that patience is a virtue, but in this case you will see (or better taste) that it’s pure deliciousness. There are many different ways to oven braise a nice hunk of beef with vegetables and serve them as a simple meal, however when you puree the tender carrots, onions, and celery just before serving this Wine Braised Beef Shoulder with Root Vegetables, the result is a silky tangy sauce that we could eat with a spoon on its own. When the sauce is generously ladled over the tender meat and soft polenta it creates such a mouthwatering affair, the kind of meal that makes us say “now this is a dish you would want to slowly savor with friends and a nice glass of wine.”
Last weekend we could not resist taking home a beautiful beef shoulder with perfect marbling from the Santa Barbara Fresh Market and when the butcher said this beef would be great for braising, we immediately knew we had the perfect wine waiting at home to play with it, a lovely Tuscan red blend called Castello Banfi Belnero Toscana from the hilltop town of Montalcino in Italy that we had received as a gift a little while ago.
As we opened one of the bottles of Castello Banfi Belnero, we breathed the air of Tuscan hills and it brought back a memory of dinner in the Italian countryside some years ago. It was a rather simple meal of beef and vegetables, but the flavors were so earthy and encompassing that it remains in memory years since. To make our own Tuscan memory here in California we thought to pair the Banfi Belnero with a Wine Braised Beef Shoulder with Root Vegetables and polenta. Simple, hearty, yet a meal that has a touch of elegance.
This Wine Braised Beef Shoulder with Root Vegetables recipe has it’s original inspiration from an Austro-Hungarian dish that Judi’t grandmother (Corina’s great-grandmother) made. It has been passed down through the generations and the Hungarian version is a little different since the wine was only used to marinade the beef shoulder and is not added during the cooking process as it is in ours. Our version more healthy and Gluten-Free since used onions instead of traditional flour to bind the sauce.
You can find wine braised beef in many restaurants in Santa Barbara’s wine country where the chefs are like country cooks and passionate about the local terrors and flavors. This Wine Braised Beef Shoulder with Root Vegetables is a tremendously comforting beef dish, it does not need to be intimidating or fussy, with a few basic techniques and well planed steps you can generously indulge your dinner guests. The soul of this recipe is a well marbled piece of beef shoulder, lean with just a little necessary marbling for more flavor. Remember the essence of the flavor lies in the marbling, so make sure not to trim off too much of the fat. A good searing also is vital for the optimal taste and a lot of patience.
For the most intense flavors and succulent meat, marinade the beef shoulder in a red wine, such as a Sangiovese, Merlot or a red blend, with the vegetables overnight or for at least for four hours. Then let it come to room temperature and season the beef with salt and pepper. Preheat the oven and sear the meat on all sides in a large Dutch oven, we used a well weathered cherry red 5.5 quart Le Creuset cast iron Dutch oven. Pour the marinade with vegetables over the meat and add the tomatoes, celery root and Bouquet garni and cook it in the oven for three hours. Once the meat is done we let it rest and then we pureed the root vegetables into a creamy sauce that reminds us of the rich Tuscan earth and dappled with golden specks of orange rind. We served it with a simple creamy polenta with cornmeal, water, butter and seas salt to let this beef shine so we don’t miss any gluttonous drop of the sauce.
A big juicy beef shoulder, seasoned with salt and black pepper and doused with a generous glass of red wine then slowly braised in the oven was alway a very desirable meal in Europe as well. In Hungary we added “Egri Bikaver” a spicy red wine from Eger wine region in Austria and Germany the “Blue Frankish” was the goto wine. But this time we paired it with a Banfi Belnero from Tuscany, Italy and it has enough spicy and deep fruity flavors to compliment this handsome hunk of braised beef shoulder. You get the most wondrous and comforting feelings as you take a bite of this simple and hearty meal.
Wine Braised Beef Shoulder with Root Vegetables
Ingredients
- 3 to 4 Pounds Beef Shoulder
- 2 cups Red Wine - Sangiovese Merlot or a Blend
- 1 Orange - zest and juice. Save the zest for serving
- 1 Large Onion - chopped
- 2 Garlic - minced
- 6 to 8 Rainbow Carrots - washed and sliced diagonally
- 3 stalks Celery - washed trimmed and thinly sliced
- Sea Salt
- Freshly ground Pepper
- 3 Tbsp Olive Oil
- 1 cup Beef Broth
- 3 small Vine Ripe Tomatoes
- 1/2 Celery Root - peeled and cut into chunks
- 1 Bouquet Garni from fresh Thyme Coriander, Parsley and dried Bay leaves
Instructions
- This recipe will require at least 4 hours or even better overnight to marinade the beef. In a small bowl blend the wine with the orange juice. Remember to save the zest for serving. Place the beef in a large glass dish and gently pour the wine and orange juice over. Add the onions, garlic, carrots, celery to the dish and cover with a glass lid or plastic wrap. Do not use aluminum foil. Marinade the meat at least 4 hours, or overnight in the refrigerator for richer flavor.
- Remove meat from the refrigerator and let it come to room temperature for about 30 to 45 minutes. Transfer beef only to a large paper towel lined platter and pat it dry. We will use the marinade later. Season the meat with salt and freshly ground pepper.
- Preheat oven to 325°Farenheit.
- Heat Olive oil in a large Dutch oven or a heavy bottomed pot over medium-high heat and sear the beef on all sides for about 10 minutes or until it becomes nice brown. Pour the beef broth and the reserved marinade with the vegetables over the meat and add the vine ripe tomatoes, celery root and the Bouquet garni. Cover the pot and place in the oven and cook for about 3 hours or until the beef is tender by turning and basting the meat every hour. Remove from the oven and let it rest for 10 minutes.
- Transfer the meat to a platter and cover firmly with aluminum foil and kitchen towel to keep it warm.
- Remove the Bouquet garni and pour the liquid with the vegetables into a blender (you can also use an immersion blender if you have one) and blitz for a few seconds until the sauce has a silky consistency. Now is a good time to adjust seasoning if need it.
- Pour the vegetable sauce back to the now empty pot and cook by stirring often, over medium-high for 3 to 4 minutes or more if the sauce is not thick enough.
- Cut the meat into slices and serve over polenta or mashed sweet potatoes with a generous amount of the vegetable sauce.
- Sprinkle the orange zest over the top.
Tip: You can save the leftover sliced meat in the sauce and heat it up on low heat the next day. If the sauce thickens too much, you can add a little beef broth.
Diet: Gluten-Free, Paleo, Diabetic Friendly, Low-carb, No sugar added.
Wine & Food Pairing: Castello Banfi Belnero Toscana from Montalcino in Tuscany, Italy. This red blend of Sangiovese, Cabernet Sauvignon and Merlot with aromas of vanilla and deep fruit and flavors of cherry, plum, leather, and tobacco pairs perfectly with grilled and brasied meats like our Wine Braised Beef Shoulder with Root Vegetables. We noticed a hint of orange blossom on the nose and exit which complimented the orange zest that topped the braised beef. Banfi Belnero had a lovely smooth and velvety finish that added a touch of elegance to this simple dinner. It has a good price point so we can even cook with it and enjoy it alongside the food as well. For something local, we usually grab a bottle of Stolpman Vineyards La Croce from the Ballard Canyon in Santa Barbara County. La Croce is a Sangiovese and Syrah blend with deep berry and cherry notes, leather, warm earth and cocoa. This once is a little pricier so we suggest cooking with a different wine and sipping this red blend along with the food.
I am a fan of braised meats. Braising helps to develop flavor and also tenderize the meat. Looking at the pictures of this dish made my mouth water. Cheers to both of you for a great recipe!
Wow!!! This will be on our table this Sunday for sure! Thanks for the great tips on how to make this a perfect meal! Saving and sharing oxox
That braised beef looks so perfectly moist and tender! Such a beautiful meal!
The dish is so beautifully presented and the recipe sounds wonderful. Perfect for cooler weather (which we are still having).
Everything about this meal is just gorgeous! You’ve outdone yourself!
Look delicious! And I love your table look georgeous!!
xo
Gorgeous looking dish! I love the depth of flavour in wine braised meats 😀
JUST the type of recipe I was looking for. Perfect!!!! Thank you!!!!
you guys did awesome job…
simply damn delicious tender beef shoulder!!!
Gorgeous meal, gorgeous setting and gorgeous women. You know, it wouldn’t take much more of this for me to have some envy. 🙂
What a mouthwatering meal and gorgeous pictures! Love the dresses!
What a beautiful meal and I do think it’s been elevated by that very special bottle of Italian wine. I do love slow-cooked anything so I know I would love this shoulder of beef. The setting for the meal is gorgeous xx
Gorgeous ladies, delicious food, and Italian red wine. What more do you need for a great dinner party?
Ha ha James, this dish is perfect for dinner parties because you can prepare it ahead and you can spend more time with your company 🙂
Though I don’t eat meat, you’ve got me salivating over that sauce! Thanks for sharing you two (and you both look beautiful, by the way) 🙂
You are so sweet Viviane! Mmm… now you made us dream of some wine braised root vegetables over quinoa 🙂
Such a hearty meal! This is, I think, the ultimate in winter comfort food.
You are so right Joanne, we feel comforted during cooking already by the tantalizing aromas 🙂
Perfectly executed dish from A to Z. Love every part, from the tender meat, the root veggies and a lovely polenta. great wine too, would love to taste.
It was a fabulous and memorable meal Evelyne, and we are planing to make it again soon. Wishing you a wonderful week 🙂
An exquisite meal you have shared with us. The pictures are alluring and delicious to look at. I love the notion of using onions as a thickening agent. I must try it.
Thank you so much for sharing…
Thank you Louise, and we are so glad you enjoyed our photos and hope you get to try this incredible dish soon. When during slow braising the finely chopped onions dissolve and helps to bind the sauce 🙂
Great setting and meal. I am always ready for a nice piece of wine braised beef and the root vegetables sound good with it.
Hello Aaron, the root vegetables do lend a lovely tangy note to this rich and earthy meal 🙂
J+C
Onions as a thickener that sounds exciting. GREG
It is exciting Greg! When you slow cook finely chopped onions in olive oil or coconut oil, it does thicken the sauce without flour. It is great for a low-carb meal 🙂
You have beautiful pictures, and the wine-braised beef shoulder with root veggies looks so delicious! Pairing it with a Castello Banfi wine reminded us of when we were visiting that winery. Tuscany. Glorious days.
Thank you so much Karen and Mac! How exciting that you visited Castello Banfi, it looks absolutely enchanting on photos! Can’t wait to go back and spend more time in Tuscany 🙂
Wow, what a tasty piece of meat…I love all the flavors in it…beautiful with the root vegetables…
Have a wonderful week 🙂
We were so happy to found a nice piece of beef with beautiful marbling. Have a lovely week too, Juliana!
this looks amazing and you too are so cute, looks like your having fun
Thank you for your kind comment Rebecca, and oh yes it was a memorable dinner!
J+C
Awesome wine and food! Beef is my fave and this looks great! Can I come over for dinner?
Glad you like this wine + food pairing Travis, the beef was really tender 🙂
This truly is my kind of dish! I love braised beef, especially in red wine — there’s so much flavor. And the rainbow carrots and celery root are such a great addition!
You right Marcie, the flavors are the richest when slow braising meat in wine. Hope you are having a wonderful week 🙂
J+C
This looks fabulous! I love slow cooked beef dishes, and really love that you include the vegetables in the sauce. Great recipe 🙂
There is nothing better then slow cooked beef with vegetables. Hope you get to try this recipe, Keri!
Beautiful photos, dresses, and meal! I love how you describe the braised beef and wine too.
Thank you Kendra, we are so glad that you enjoyed our recipe and wine pairing. We love to braise meat in wine, it gives such a rich flavor and also helps to tenderize the sometimes tougher pieces of meat.
J+C
I so wish it were cold right now so that I could enjoy this meal for dinner tonight. The orange sounds just perfect to brighten the flavours up 🙂
We are experiencing a fairly warm winter this year in Southern California and are thankful for the few days when the temperature dips under 60F so we can make our favorite winter dishes:)
Thanks for visiting EE, but Louise of Months of Edible Celebrations pointed me in this direction too for this great recipe—perfect for my new Staub.
So glad you stopped by Debra, and hope you get to try this easy recipe soon 🙂
Cheers,
J+C
Incredible setting and love your dresses. So fashionable and cute! They go perfectly with this stunning meal. What a treat to have a perfectly cooked braised beef with root vegetables and Tuscan red wine. I love wines from the Montalcino region.
Thank you Margot, you are so kind! We love the elegant, fruity wines from Tuscany as well and with slow braised beef or lamb they are true match in heaven 🙂
Nice photos,I like the top view
Thank you Jayanthi and Sindhiya! Have a wonderful week:)
Well, I hope you girls are ready because I’m coming over. It’s not Judit + Corina, any more, Nuh uh! It’s going to be Judit + Corina + Kristi! Becuase you girls make the most beautiful tables, dinners and food – and I have to be involved and eating with you! This Wine Braised Beef Shoulder looks amazing! Pinned
Thank you for your kind words and Pin Kristi, and we are ready!!!! It would be so much FUN to have a K+J+C dinner! We better reserve a whole lot of time, be cause we would be laughing and eating (and lets not forget some wondrous wine) the whole time 🙂
Thanks for connecting with me, you have such a lovely site! This really looks like a perfect plate of food to me!
Thank you for your visit Sonali and hope you get to try these braised beef soon 🙂
The braised beef in red must have tasted heavenly! I love those photos…so sunny, bright and beautiful.
Thank you Angie, it was heavenly! The rich, deep flavor of the wine braised beef is even more divine with the tangy vegetable sauce 🙂
You both look gorgeous and so does the dinner table. I always can go for a big piece of braised beef and red wine. Banfi Belnero is new to me but sounds like a great combo and worth trying.
Thank you so much for your kind words, Peter! Hope you can find Banfi Belnero at your wine merchant, it is an exceptional wine for the price and is a great nectar with pizza and pasta as well 🙂
Oh, how well this would be received on this chilly, snowy day! Braising beef in wine creates a magical taste!!!
You are so right, Liz! The flavor of slow cooking and braising is magical and perfect comfort for a chili day 🙂
What a beautiful meal! That braised beef looks so perfectly moist and tender!
Thank you Ashley! We got so lucky with the meat, it was incredibly tender and juicy.