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Lombard-style braised beef

Lombard-style braised beef

Main dishes

A beautifully braised beef dish, cooked for four hours in red wine and tomato sauce, served in slices over polenta.

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Recipe from Hippias, Wim b, adapted by Recette de cuisine · · updated on

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This braised beef is perfect for cold weather. The meat simmers gently with vegetables and red wine, creating a rich and flavorful sauce.

Ingredients and directions

  • Prep time20 min
  • Cook time4 hr
  • Total4 hr 20 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodnibbling
  • Estimated cost$18.40 $4.60 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $15.25
  • $1.76
  • $0.09
  • $0.08
  • $0.39
  • $0.21
  • $0.59
  • $0.03

Prices from US supermarkets for 5 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Season the meat on all sides. Heat a generous amount of olive oil in a pan with the garlic cloves and bay leaf, then brown the beef on all sides.
  2. Add the chopped onion, carrot, and celery, and let them brown for a few minutes. ≈ 3 min
  3. Soak in red wine and let it reduce by about a third.
  4. Place the peeled tomatoes in a food processor and puree them, then pour over the meat. ≈ 3 min
  5. Reduce the heat and let it simmer, covered, for about four hours, turning the meat occasionally to prevent it from sticking. If the sauce thickens too much, add a little hot water.
  6. Remove the bay leaf. ≈ 3 min
  7. Serve the meat sliced, drizzled with hot sauce, over a bed of polenta. ≈ 2 min

The bill

Lombard-style braised beef

  • 800 g of beef, cut into one large piece (such as a chuck or brisket)$15.25
  • 400 ml of red wine (Nebbiolo, Barolo, or Raboso)$1.76
  • 1 clove of garlic, peeled$0.09
  • 1 stalk of celery$0.08
  • 1 carrot$0.39
  • 1 onion$0.21
  • olive oil$0.59
  • salt$0.03

Total$18.40

that's $4.60 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 800 g of beef, cut into one large piece (such as a chuck or brisket)
  • 400 ml of red wine (Nebbiolo, Barolo, or Raboso)
  • 1 clove of garlic, peeled
  • 1 stalk of celery
  • 1 carrot
  • 1 onion
  • One bay leaf
  • 2 cans of peeled tomatoes
  • olive oil
  • salt
  • hot water
  • polenta for serving

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