Chestnut Braised Beef

Manzo breve costole brasato a Chestnut Birra (Beef Short Ribs Braised in Chestnut Beer)

The braised beef is delicate and tender, immersed in a rich tomato-based sauce.
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Course: Main Course
Cuisine: Italian, tuscany
Prep Time: 30 minutes
Cook Time: 3 hours 10 minutes
Total Time: 3 hours 20 minutes
Servings: 4
Calories: 940kcal


Braising Liquid

  • 4 Whole Carrots
  • 2 Whole Yellow Onions
  • 1 Large Celery Root
  • 1 Whole Celery
  • 5 Bay Leaves
  • 1 Bunch Rosemary
  • 1 Bunch Thyme
  • 1 Bunch Parsley
  • 2 Cups Grapeseed Oil
  • 1 tbs. Kosher Salt
  • 2 Cups Tomato Paste
  • 1 Bulb Garlic
  • 1 Gallon Cold Water
  • 2 cups Beef Stock
  • 1 Bottle Opus One (Red Wine)
  • 1/2 Cup Whole Black Pepper Corns (Toasted)
  • 5 Bottles Chestnut Beer or any Amber Beer


  • 1 Bunch Parsley (Fine Chopped)
  • 3 Lemons (Zested)
  • 4 oz. Fresh Horseradish (Grated)
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon Olive Oil

Beef Short Ribs

  • 2 cups Chestnut Flour (or AP Flour)
  • 1/2 tbs. Kosher Salt
  • 1/2 tbs. Fresh Craked Black Pepper
  • 5 lbs. Boneless Beef Short Ribs


Braising Liquid

  • In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until light smoke
  • Add the carrots, onions, celery, and garlic to the skillet and cook over high heat until browned and softened, 6 to 7 minutes.
  • Season the vegetables with salt and pepper, and stir in the chestnut beer, tomato sauce, beef stock, tomato paste and herb bundle. Cook on medium heat for 20 minutes.
  • Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil.

Short Ribs

  • Preheat the oven to 275ºF
  • Season the short ribs aggressively with kosher salt and black pepper, and dredge them in the flour, shaking off the excess.
  • In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until light smoke
  • Place short ribs five at a time, in the hot oil and sear until deep brown on all sides, about 15 minutes per batch. Transfer the short ribs to a plate and set aside.
  • Place short ribs gently in braising liquid making sure short ribs are completely submerged. Cover and place in center of oven. Cook for 2 hours.
  • Uncover the skillet and continue to cook for 30 minutes, or until the meat is fork-tender. Remove from the oven and use a ladle or a large kitchen spoon to skim the fat from the braising liquid.
  • Gently remove carrots, celery root (for plating), remove bay leaves and all herbs
  • In Vita-Mix blender add remaining braising liquid with remaining vegetables and puree on high for 3 minutes
  • Strain through Chinois and ladle over short ribs


  • To make the gremolata, combine the parsley, lemon zest, and horseradish in a small bowl, and toss loosely by hand. Place a tablespoon on top of short ribs.


Calories: 940kcal | Carbohydrates: 136g | Protein: 99g | Fat: 321g | Saturated Fat: 101g | Cholesterol: 232mg | Sodium: 665mg | Potassium: 309mg | Fiber: 20g | Sugar: 46g | Vitamin A: 2480IU | Vitamin C: 126.8mg | Calcium: 248mg | Iron: 18.7mg