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Beef Brasato with Beans and Greens
 
RecipeBeef Cuts
Beef Brasato with Beans and Greens
Yield: Makes 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Braised Cannellini Beans: 
Drain beans; set aside. Meanwhile, sauté onion in stockpot 3 to 4 minutes or until tender. Do not brown. Add garlic; continue to sauté until fragrant. Stir in remaining ingredients. Bring to a simmer; cook, uncovered, 2 hours or until beans are tender and cooking liquid has thickened. Remove from heat; cool. Cover and refrigerate until ready to use. 

                                              Yield: 1-1/2 gallons

Season beef ribs with pepper. Brown beef in oil in batches in braising pan. Remove beef; set aside. Add onion, carrots and celery to same pan; sauté 10 to 12 minutes or until vegetables are tender. Add garlic; continue to sauté until fragrant.

Deglaze pan with wine; cook out alcohol. Add remaining braise ingredients. Return beef to pan. Bring to a boil; cover tightly. Braise in 325°F oven 1-3/4 to 2 hours or until beef is fork-tender.

Remove beef from cooking liquid and pull into bite-size pieces. Strain braising liquid, pressing vegetables to extract liquid. Pour cooking liquid over beef. Cool; cover and refrigerate until ready to use. 

    Yield: 6 pounds cooked beef; 6-1/2 quarts cooking liquid.
Dry cannellini beans, soaked overnight (use 2-to-1 water to beans)4 pounds
Extra-virgin olive oil1/2 cup
Finely chopped onions1 quart
Minced garlic1/4 cup
Bay leaf12 each
Beef stock1-1/2 gallons
Freshly ground black pepper2 teaspoons
  
Per Order: Heat 4 ounces beef in 3/4 cup cooking liquid. Season with salt, as desired. Heat 1 cup braised cannellini beans. Meanwhile, sauté 1 teaspoon garlic in 1 teaspoon oil in sauté pan until tender. Do not brown. Add 5 cups mixed baby spinach and kale; sauté until wilted and greens are tender. Gently combine beans and greens; spoon mixture onto serving plate. Remove beef from cooking liquid; place beef on top of beans and greens. Ladle 1/4 cup cooking liquid over beef. Season with salt and pepper, as desired. Top with 1/4 cup Italian Tomato Salsa, 1/4 cup Bread Crumbs and shaved parmesan curls, as desired.
Boneless country-style beef chuck eye ribs (IMPS/NAMP 116D)*10 pounds
Freshly ground black pepper2 tablespoons
Olive oil1/2 cup
Coarsely chopped onions3 pounds
Coarsely chopped carrots1-1/4 pounds
Coarsley chopped celery1 pound
Fresh garlic puree*1/4 cup
Dry white wine1 quart
Beef stock1-1/2 gallons
Prepared marinara sauce2 cups
Fresh rosemary sprigs (5 inches each)3 each
Bay leaves6 each
Black peppercorns1 tablespoon
Dried thyme leaves1 teaspoon
Kosher saltAs needed
Italian Tomato Salsa: 
Combine tomatoes and basil in medium bowl. Stir in oil; season with salt and pepper, as desired Cover and refrigerate until ready to use. 

                                              Yield: 1-1/2 quarts *
Diced Roma tomatoes1-1/2 quarts
Fresh basil1/2 cup
Kosher saltAs needed
PepperAs needed
Extra-virgin olive oil1 cup
Bread Crumbs: 
Melt butter with oil over medium-low heat in large sauté pan. Add garlic and cook until fragrant. Do not brown.

Add wine; increase heat and cook until reduced by half. Remove from heat; add remaining ingredients and thoroughly combine. Let cool 10 minutes.

Spread crumb mixture evenly onto sheet pan. Toast crumbs in 350°F oven until golden brown and toasted; stirring frequently. Cool completely. Store, covered, at room temperature until ready to serve. 

                                        Yield: generous 6 cups

Spread crumb mixture evenly onto a sheetpan. Toast crumbs in 350°F oven until golden brown and toasted; stirring frequently. Cool completely. Store, covered, at room temperature until ready to serve.

Yield: Generous 6 cups.
Butter1/2 pound
Extra-virgin olive oil1 cup
Microplaned garlic1/4 cup
Dry white wine1 cup
Dry bread crumbs3 cups
Panko bread crumbs3 cups
Kosher salt1 tablespoon
Ground black pepper1/2 teaspoon
   
Baby spinach, baby kale or combination of bothAbout 5-1/2 pounds
Olive oil1/2 cup
Thinly sliced garlic1/2 cup
Shaved Parmesan cheese curls As desired

*  Best prepared and used in same day.

*  Boneless country-style beef chuck ribs are cut from the Beef Chuck, Chuck Eye Roll (IMPS/NAMP 116D).

*  Two ounces minced garlic may be subsituted may be substituted for garlic puree.


Nutrition information per serving: 313 calories; 15 g fat (6 g saturated fat; 0 g monounsaturated fat); 115 mg cholesterol; 1543 mg sodium; 13 g carbohydrate; 0.1 g fiber; 37 g protein; 4.1 mg niacin; 0.3 mg vitamin B6; 4.1 mcg vitamin B12; 3.8 mg iron; 38.0 mcg selenium; 12.2 mg zinc; 111.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium, zinc and choline; and a good source of vitamin B6.
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