The slow cooking and resting overnight intensify the flavor, making the meat especially tender and aromatic. By preparing it the day before, you avoid any stress on the day of serving, allowing you to enjoy a relaxed day with friends or family. A delicious winter recipe from food blogger Björn Laubrock.
Ingredients (for 4 servings)
For the Braised Roast with Red Wine Sauce:
- 1.5 - 2 kg Wagyu Short Ribs with bone, alternatively 1-1.5 kg Semerrolle or Falsches Filet
- 1 bottle (750 ml) red wine
- 800 ml beef stock
- 2 onions, roughly chopped
- 2 carrots, sliced
- 2 celery stalks, cut into pieces
- 4 garlic cloves, crushed
- 2 bay leaves
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 tbsp tomato paste
- 3 tbsp olive oil
- Salt and pepper to taste
For the Parmesan Polenta:
- 200 g polenta (cornmeal)
- 1 liter water or vegetable broth
- 100 g parmesan, freshly grated
- 50 g butter
- 100 ml cream
- Salt and pepper to taste
For the Vanilla Carrots:
- 6 carrots
- A bit of Wagyu fat
- 40 g butter
- 2 tbsp vanilla paste (best from Taylor & Colledge Bio Vanilla Paste)
Preparation
Searing the Meat:
Generously season the Wagyu short ribs, rump roast, or chuck with salt and pepper. Heat olive oil in a large Dutch oven and sear the meat on all sides until beautifully browned. Remove the meat and set aside.
Searing the Vegetables:
In the same pot, sauté onions, carrots, celery, and garlic over medium heat for about 5-7 minutes until lightly caramelized. Add the tomato paste and cook for a minute to intensify the flavor.
Deglazing with Red Wine:
Pour the red wine into the pot and stir to lift any browned bits from the bottom. Let the wine cook for about 10 minutes to concentrate the flavor.
Adding Beef Stock and Herbs:
Add the beef stock, bay leaves, rosemary, and thyme to the pot. Return the meat to the pot, ensuring it’s covered by the liquid. Add more water or stock if needed. Cover the pot and braise in a preheated oven at 160°C (320°F) for 4-5 hours, or until the meat is tender.
Cool and Rest:
After braising, let the meat cool in the pot, then refrigerate overnight to intensify the flavors and allow the fat to separate from the sauce.
The Next Day - Fat Removal and Sauce Reduction:
The next day, carefully skim the fat off the surface of the sauce. Remove the meat from the sauce and set aside. Simmer the sauce uncovered over medium heat to reduce and thicken it. Taste and adjust seasoning with salt and pepper as needed.
Reheat the Meat:
Return the braised short ribs or roast to the sauce and heat gently over low heat until warmed through.
Making the Parmesan Polenta:
In a pot, bring the water or vegetable broth to a boil. Slowly add the polenta, stirring constantly, and cook over low heat for about 20 minutes until creamy. Stir in butter, grated Parmesan, and cream, and season with salt and pepper to taste.
Making the Vanilla Carrots:
Peel and halve the carrots lengthwise, then cut into 3 cm (1-inch) pieces. In a pan, heat some Wagyu fat and butter. Add the carrots, season with salt, and sauté until golden brown. Stir in the vanilla paste for a final flavor boost.
Plating and Serving:
Spoon the creamy Parmesan polenta onto plates. Place the tender Wagyu meat on top and generously pour the red wine sauce over it. Garnish with fresh herbs such as parsley or thyme if desired.
