Manzo brasato recipe in the italian category
- 2 1/2 lb. boneless chuck roast, rolled and tied
- 4 tbs. flat leaf italian parsley, roughly chopped
- 2 celery stalks, washed and roughly chopped
- 1 med. carrot, peeled and roughly chopped
- 1 med. yellow onion, peeled and roughly chopped
- 4 cloves garlic, peeled
- 3 – 4 cups dry red wine
- 2 – 4 tbs. olive oil
- 2 tbs. tomato paste, dissolved in several tbs. red wine
- Salt and freshly ground black pepper
- 4 tbs. flat leaf italian parsley, finely chopped
- Place the beef in a bowl or pot large enough to hold it without crowding.
- Add the parsley, celery, carrot, onion and garlic.
- Pour in enough wine to nearly cover the beef.
- Cover and allow to marinate for eight hours at room temperature, or overnight in the refrigerator.
- At cooking time, remove the beef from the marinade, shaking and scraping off any vegetables that have clung, and pat it dry with paper towels. Reserve the marinade.
- Heat a large pot over medium-high heat.
- When the pot is well heated, add enough olive oil to cover the bottom, then add the beef, taking care to avoid spattering.
- Brown the beef all over lowering the heat if necessary as the beef begins to render its own fat.
- When the beef is well browned, pour in the marinade, raise the heat to high and boil for two or three minutes to evaporate the alcohol from the wine.
- Lower the heat to medium-low or even low, depending on your stove, partially cover the pot, then allow the beef and braising liquid to just barely bubble for 2 1/2 to three hours. The beef should be nearly falling apart when done.
- At the end of the cooking time, remove the beef to a platter and cover with aluminum foil while you make the sauce.
- Raise the heat to medium-high and add the tomato paste dissolved in wine.
- Stir to combine well with the braising liquid and cook for two to three minutes.
- Pour the contents of the pot into a blender or food processor and puree for about one minute.
- Pour the sauce into a gravy boat, or any other serving piece, taste for salt and pepper and add to your taste.
- To serve family-style, carve the beef into slices about 3/4 in. thick and cover with several tablespoons of sauce.
- Surround the beef with vegetables and potatoes and pass the platter and the sauce at the table.
- Otherwise, carve the beef on a cutting board and serve two slices per person along with whatever else you have prepared for dinner.
- Garnish with the chopped parsley and pass the sauce separately at the table.
Tags: manzo, brasato, recipe, italian, recipes, cooking