Braised Beef In Red Wine (Italian Style)

今日夫が作ってくれた夕食は、ANTONIO CARLUCCIOの「今日夫が作ってくれた夕食は、イタリア風のビーフの赤ワイン煮。以前一度作ってくれたのを記事にしているのですが、読んでみると言葉少ななので多少不安がありましたが。。。やっぱり、でした。

Today’s dinner my husband cooked was “Braised Beef In Red Wine” in Antonia Caluccio’s “An Invitation To Italian Cooking”.  I’ve written about int when he cooked it before. Reading it back, I didn’t write much about it, which was a bit worrying…


It’s braised Rump Steak in red wine, but after an hour and a half of cooking as the recipe said it was as tough as you cannot cut it with ordinary knife.  We had to cook it an hour longer, which means it was cooked for 2 and a half hours in total and it still wasn’t so tender.  The sauce was so thin that it wouldn’t cling to the beef and we didn’t feel it was such a good recipe.  I guess rump is not a cut that would get very tender and not so suitable for braising.  Of course people like different things but I feel it’s not something Japanese would enjoy – we like tender beef specially of it’s braised.  I know cooking time varies but even so…. I think it’s similar to Beef Bourgignion.


The original recipe uses one piece of 1.3kg rump, you are supposed to keep it in one lump and cook in red wine.  We used only a half of it so it was only a half the thickness and it still took 2 and a half hours to make it tender enough to eat.  I really don’t understand how such a large piece of rump can be cooked tender in an hour and a half.


So our dinner was delayed by an hour today.  Hard work for my husband!




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