Zizzi Beef Brisket & Venison Stufato
Rich, slow-cooked Italian stew with tender beef brisket and venison in red wine sauce. Served over creamy polenta for ultimate comfort.
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Why you’ll love it
Zizzi's Beef Brisket & Venison Stufato is the ultimate Italian comfort food - a rich, hearty stew that's been slow-cooked to perfection. This luxurious dish combines tender beef brisket with lean venison in a deep red wine sauce infused with aromatic herbs and vegetables. The meat becomes melt-in-your-mouth tender after hours of gentle simmering, creating a sauce so flavourful it's worth every minute of patience. Served over creamy, cheesy polenta that soaks up all those incredible juices, this is the kind of meal that warms you from the inside out.
About the original
Founded in 1999, Zizzi has grown from a single restaurant in Chiswick to become one of the UK's most loved Italian restaurant chains. With over 130 locations, Zizzi is known for bringing authentic Italian flavours to British high streets, using quality ingredients and traditional cooking methods.
Their menu celebrates regional Italian cooking, from Roman-style pizzas to hearty northern Italian stews. The Beef Brisket & Venison Stufato showcases their commitment to premium ingredients and time-honoured techniques.
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Ingredients
For the Stufato
- 600 g Beef brisket — cut into chunks
- 400 g Venison — cut into chunks
- 3 tbsp Olive oil
- 2 piece White onion — diced
- 2 piece Carrot — diced
- 2 piece Celery — diced
- 4 clove Garlic — crushed
- 500 ml Red wine
- 500 ml Beef stock
- 400 g Tinned chopped tomatoes
- 4 sprig Fresh thyme
- 2 sprig Fresh rosemary
- 2 piece Bay leaves
- 1 tsp Fine sea salt
- 1 tsp Black pepper
For the Polenta
- 300 g Polenta
- 500 ml Whole milk
- 500 ml Chicken stock
- 50 g Unsalted butter
- 50 g Parmesan — grated
Method
Pat meat dry and season with salt and pepper.
Heat 2 tbsp oil in casserole dish over high heat.
Brown meat in batches, 8-10 minutes. Remove and set aside.
Add remaining oil. Cook onions, carrots, celery for 8 minutes.
Add garlic, cook 1 minute.
Pour in wine, boil, scrape bottom.
Add stock, tomatoes, herbs, meat. Simmer.
Cover, oven at 150°C (130°C fan) for 3 hours.
30 mins before serving: boil milk and stock.
Whisk in polenta gradually. Cook 20 mins, stirring.
Stir butter and parmesan into polenta.
Serve stufato over polenta with extra parmesan.
Tips & Variations
- Low, slow cooking is key for tender meat - don't rush.
- Use good quality red wine - it affects the final flavor.
- Make a day ahead for even better flavor.
- Stir polenta constantly to prevent lumps.
- Add more stock if stew looks dry during cooking.
FAQs
- Can I use just beef or just venison?
- Yes! Use 1kg of either. The combo adds complexity but one meat works great.
- Can I make this in a slow cooker?
- Absolutely! Brown meat and veg first, then 6-8 hours on low in slow cooker.
- What else can I serve with it?
- Mashed potatoes or pappardelle pasta work brilliantly.
Nutrition (per serving)
| Calories | 896 kcal |
|---|---|
| Protein | 47.3 g |
| Fat | 47 g |
| Carbs | 59.1 g |
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