Brasato di Silvio al Gigue – beef pot roast

A piece of beef that braises for hours in a whole bottle of Gigue, a splash of port and a hint of gin until meltingly tender — then rests overnight until it slices like silk. Silvio's pot roast from the cucina della nonna, where time is the real ingredient.

Beef & Game Category

40 MIN Prep time

270 MIN Cook time

4 people Servings

Ingredients

1.5 kg beef shoulder (chuck / shoulder tip), in one piece (1 large or 2 pieces)
2–3 slices of marrow bone
1 bottle of Gigue (750 ml)
100 ml port
4 cl gin (for deglazing)
6 juniper berries, lightly crushed
1.5 l veal or chicken stock (or a mix)
1 leek, roughly chopped
2 celery stalks, roughly chopped
1 large onion, roughly diced
3 garlic cloves, lightly crushed
2 carrots, roughly chopped
2 tbsp tomato paste
a few sprigs of rosemary
a few sprigs of thyme
3 tbsp aged, syrupy balsamic vinegar
Olive oil
Salt, freshly ground black pepper

To serve:
Soft polenta or mashed potato

Sommelier's tip: A whole bottle of Gigue — with a splash of port and gin — cooks down into the braising liquid and gives the roast fruit, depth and structure.

≈ 870 kcal per serving

Brasato di Silvio al Gigue – beef pot roast

Preparation

Let the beef come to room temperature for about 2 hours. Roughly chop all the vegetables. Season the beef generously with salt and pepper and sear it deep brown all over in olive oil in a large braising pot. Remove and keep warm.

The braising base

Sauté the leek, celery, onion, garlic and carrots with the tomato paste in the roasting juices over high heat for 5 minutes. Deglaze with the gin and let it briefly evaporate, then add the crushed juniper berries. Pour in the Gigue and port and reduce, uncovered, until almost all the liquid has evaporated and the stock is syrupy and concentrated.

Braise slowly

Top up with the stock and bring to the boil. Add the beef and marrow bones so they are fully covered, along with the rosemary and thyme. Braise, covered, in an oven preheated to 130 °C for 4.5 hours — deliberately a little lower and longer than usual: temperature down, time up, until the meat falls apart at the touch of a fork.

Rest overnight

Carefully lift out the meat — it falls apart easily — wrap it in foil and chill overnight. This makes the roast more tender and easier to slice, and the resting deepens the flavour of the sauce. Chill the braising liquid separately.

Sauce, slice & serve

The next day, strain the liquid and reduce it to about one quarter, until dark and glossy. Season to taste with the aged balsamic. Slice the meat into finger-thick slices and warm them gently in the sauce over low heat for 15 minutes. Serve with soft polenta or mashed potato.

Why this wine?

The Gigue is anything but a light wine: tannic and almost heavy — and yet its lively fruit makes it dance. It is exactly this tension between power and fruit that takes up the long-braised roast, stands up effortlessly to the dense sauce deepened by port and balsamic, and stays full of energy. A perfect companion.

Good to know

Tips & insights

Marinate the meat the day before in red wine with root vegetables and spices; that deepens aroma and colour.
Brown the beef shoulder vigorously all over before braising; the roasted aromas carry the sauce.
Braise the joint over very mild heat for several hours, until it is butter-tender.
Pass the sauce through a sieve at the end and reduce it, finishing with cold butter if needed.
Braise the marrow bone along with it; its fat gives the sauce meltingness and depth.

Frequently Asked Questions

Which wine goes with brasato al Gigue?

The Gigue: tannin-rich and almost heavy, and yet its lively fruit lets it dance. Exactly this tension of power and fruit takes up the hours-long braise and stands up effortlessly to the sauce deepened by port and balsamic. Riper and more complex, the Sarabande settles beneath it.

Which meat suits braising?

Well-marbled cuts from the beef shoulder, such as the shoulder tip. Their connective tissue dissolves into gelatine during the long braise and makes the joint juicy and tender. Lean cuts, by contrast, turn dry. A joint left whole keeps its shape better while cooking.

Why a whole bottle of wine?

The Gigue forms the basis of the braising liquid and gives the joint fruit, depth and structure. During the long cooking the alcohol boils off, leaving the concentrated fruit behind. Port and a dash of gin set further accents. Use a wine you would also drink.

What do I serve with the brasato?

Classically soft polenta or a creamy mash, which take up the dense sauce. Both keep the plate calm and give the hearty joint a gentle counterpoint. A little glazed root vegetable suits too, but should not overlay the joint and its sauce.

The wine to pair