Julho 31, 2010 | Visitas: 5
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Manzo Brasato

  • 2½ 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 & freshly ground black pepper
  • 4 Tbs. flat leaf Italian parsley, finely chopped

  1. Place the beef in a bowl or pot large enough to hold it without crowding.
  2. Add the parsley, celery, carrot, onion and garlic. Pour in enough wine to
  3. nearly cover the beef. Cover and allow to marinate for eight hours at room
  4. temperature, or overnight in the refrigerator.
  5. At cooking time, remove the beef from the marinade, shaking and scraping off
  6. any vegetables that have clung, and pat it dry with paper towels. Reserve
  7. the marinade. Heat a large pot over medium−high heat. When the pot is well
  8. heated, add enough olive oil to cover the bottom, then add the beef, taking
  9. care to avoid spattering. Brown the beef all over−−including the
  10. ends−−lowering the heat if necessary as the beef begins to render its own
  11. fat.
  12. When the beef is well browned, pour in the marinade, raise the heat to high,
  13. and boil for two or three minutes to evaporate the alcohol from the wine.
  14. Lower the heat to medium−low or even low, depending on your stove, partially
  15. cover the pot, then allow the beef and braising liquid to just barely bubble
  16. for 2½ to three hours. The beef should be nearly falling apart when done.
  17. At the end of the cooking time, remove the beef to a platter and cover with
  18. aluminum foil while you make the sauce. Raise the heat to medium−high and
  19. add the tomato paste dissolved in wine. Stir to combine well with the
  20. braising liquid and cook for two to three minutes. Pour the contents of the
  21. pot into a blender or food processor and puree for about one minute. Pour
  22. the sauce into a gravy boat, or any other serving piece, taste for salt &
  23. pepper and add to your taste.
  24. To serve family−style, carve the beef into slices about ¾ in. thick and
  25. cover with several tablespoons of sauce. Surround the beef with vegetables
  26. Manzo Brasato 59
  27. and potatoes and pass the platter, and the sauce at the table. Otherwise,
  28. carve the beef on a cutting board and serve two slices per person along with
  29. whatever else you’ve prepared for dinner. Garnish with the chopped parsley,
  30. and again, pass the sauce separately at the table.


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