Nonas Brasato al Barolo - Teodoro De Regibus
This is a king of a dish, dont skimp on the wine, it has to be the KIng of wines, Barolo !!!
Don't forget to get enough wine so you can have a drink while cooking and with the dish.
Perfecto....
Ingredients...
2 pounds beef (shoulder, chuck or boneless short ribs) must be fatty, lean beef will be dry....
1 bottle of Barolo
1 onion quartered
1 large carrot chopped
1 celery stalk chopped
1 bay leaf
4 tablespoon of unsalted butter
3 cloves
1 small cinnamon stick
8-10 peppercorns
4-5 juniper berries
1 sprig rosemary, 1 small bunch of sage, 1 small bunch thyme – tied together
1/2 cup cognac – optional
2 tablespoon extra-virgin olive oil
Kosher salt
1 oz. prosciutto fat – minced
How to Maka da cooking!!!!
Pat dry the meat and place it in an earthenware pot. Add the chopped vegetable, the herbs, and all the spices.
Sprinkle with salt and then pour the wine.
Cover with the pot and let marinade in the refrigerator for at least 12 hours (24 hours would be ideal). Turn the meat over few times during the marinade period.
When ready to cook, remove the meat from the marinade and pat dry. Also remove the vegetables and herbs. Strain the marinade and discard any remaining solids, including the spices (I did not remove the spices which resulted in a too intense flavor).
In the same pot, heat the oil and butter. Add the vegetables and let them browned. Also add the bunch of herbs.
Add the meat and brown on all sides. At this point if you decide to use the optional cognac, you should splash the liquor over the meat and light it and let the flames go out. I am still not comfortable with this step so I simply splashed the meat with cognac, raise the heat to high and let evaporate.
Season the meat with salt, pour the wine from the marinade over it.
Cover and cook on very low heat for 4 hours. Or use a pressure cooker for 90 minutes...
Spoon out the vegetables and remove the bunch of herbs. Discard the herbs and puree the vegetables in a food processor.
Add the puree to the pot and continue cooking for 30 minutes. At this point the meat should be cooked. Remove it from the pot and keep it warm.
If the sauce appears too liquid, add 1 teaspoon of potato starch, bring to boil and let thicken.
Slice the meat, pour the sauce over, let it rest to soak up the sauce, then and serve with mashed potato or ploenta.
Seriously amazing.
Theo De Regibus....