I'm Lisa!

I’m a magazine founder & editor, a private food & shopping guide and watercolour artist who wants to share everything I know about the best-kept secrets in Tuscany with you.


Subscribe & receive 9 Tuscan Spring Recipes

si grazie

Delight in traditional as well as new foods, recipes and a few artisanal cocktails as well

TOp categories

Discover the Tuscan artisans and learn the history of their craft

Celebrate the tradition of the festive events that take place around Tuscany

Explore this beautiful region and discover the popular and not so well-known towns in Tuscany

More About Me

TASTE : Food & Drink


Tuscan Slow Cooked Braised Beef with Red Onions

by Luciano Ghinassi

Luciano starts his day early at the restaurant and this is one of the dishes that he makes first thing so that it cooks long and slow to ensure the muscle breaks down and becomes tender, while the onions soften in the wine resulting in a delicious ‘sugo’ which is then served perfectly with creamy polenta.

Braising is a simple cooking technique that involves browning the meat in a pan with a fat, oil or butter, and then cooking it in a little liquid inside a saucepan with a lid, on the stove or in the oven. The concept behind the braising is the exchange of flavours between the meat and the liquid in which it is cooked. The long and slow cooking helps to develop flavours and to transform even the toughest cuts into a very tender braised meat.

  • 1 kg beef muscle
  • 5oo grams of sliced onions (Tropea onions if available)
  • 3-4 cloves of garlic
  • 1/2 glass of red wine.preferably Chianti
  • 1/2 glass of vinegar
  • Extra Virgin Olive Oil
  • Salt to taste
  1. Cut the beef into large chunks and lightly cover it in flour.
  2. Add 4 tablespoons of oil to a saucepan and caramelize the beef.
  3. Slice the onions and cook in 4 tbsp of oil until they soften.
  4. Add the meat, salt and then the wine and vinegar.
  5. Cover and cook on a low heat for at least 1 1/2 hours, until the meat is soft and falls apart, stirring occasionally.
  6. Cook polenta following instructions on the packet.
  7. Place the polenta on the plate, followed by the brasato.
  8. Enjoy with a good glass of Chianti Classico.

If you would like to read more about Luciano Ghinassi and his very popular restaurant in Florence, Buca Lapi, then click here.

+ show Comments

- Hide Comments

add a comment

  1. Helen Russo says:

    I made this recipe Monday, using a local raised beef brisket, and my Fagor cooker on the crockpot function. I did it as the recipe was written except I added a bit of salt and pepper to the meat before the flour, and of course, a couple more cloves of garlic. The meat took about 3.5 hours, and maybe could have gone longer, however we were starving! We had it with polenta (of course), and the leftovers were delicious. (Also, broccolini and sauteed greens with tomato and garlic.) Thank you for the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *


Ciao, I'm Lisa B,
I’m a magazine founder & editor, a private food & shopping guide and watercolour artist who wants to share everything I know about the best-kept secrets in Tuscany with you.

I created This Tuscan Life blog, magazine and experiences to share everything I love about Florence & Tuscany, one of the most popular and visited regions in Italy.   Add a splash of watercolour & you've got a creative mamma of two who wants to show you the true & authentic side of Tuscany.

Learn more