"Braised." Like a stew except that the meat stays in one whole piece. It is often braised in red wine after being browned in oil.

A dish from Piedmont of a lean joint of beef marinated and stewed slowly in Barolo wine and herbs. Piedmont is particularly renowned for its beef.

Beef braised in red wine flavoured with pancetta, with onions and garlic.

Brasato all'acciuga is a dish of brisket of beef braised in stock with garlic and onions, anchovy paste and parsley.

Rump of beef braised with sausages, onions, garlic and stock.

Braised meat, usually beef.

Brasato di manzo con le cipolle is a dish of brisket of beef and pancetta rolls baked on a mass of chopped onions.

Rump of beef marinated in red wine with herbs and garlic, sealed and then stewed.

The name in Puglia for veal birds or beef olives stuffed with ham and cheese, sometimes with pine nuts simmered in a tomato sauce and served with pasta.

Veal stuffed with sausage meat, garlic, onions, raisins, pine nuts and cheese.