I love this recipe, it is easy to make and feeds easily 10-14 people or more. It’s perfect if you busy and have little time to prepare a dinner, it takes about 45 min to prepare it before putting it in the oven, then it cooks on its own for 3 hours: you will impress your guests for sure.

Ingredients

  • Beef roast with 3 – 4 ribs (about 9-12 pounds) , depending on how many people will be over for dinner.  You need to make sure you have a big enough roasting pot for the roast – for a 4-rib roast, you need a 12 inch cast iron skillet with a cover
  • 3 – 4 celery stalks, chopped into 1-inch pieces
  • 3 – 4 carrots, chopped into 1-inch pieces
  • 1 large red onion cut in small pieces
  • A bunch of fresh thyme, marjoram, rosemary, and bay leaves tied into a bunch (I use a tea bag to hold the fresh spices in a sack).
  • Salt and freshly ground pepper
  • ½ cup of all-purpose flour
  • 1 stick of butter
  • 1 TB. olive oil
  • ½ box (about 400 grams) of Pomì chopped tomatoes or homemade canned tomatoes
  • 2 cups (1/2 liter) of meat broth
  • 1 bottle of a good red Italian wine, for example a Nebbiolo (use a good quality wine)

Preparation

  1. Preheat the oven to 325 F.
  2. Put salt and pepper on the roast, and massage it in with your hands.
  3. Put a half cup of all-purpose flour into a large brown bag and put the roast into the bag. Shake it up so that the entire roast is lightly covered with flour.
  4. Melt 1 stick of butter with 1 TB of olive oil in the skillet.  Put the floured roast into a pan.  Use high heat, rotating every 2 – 3 minutes, allowing the roast it take a nice gold color all around.
  5. Once the entire roast is lightly browned, add the onion, carrots and the celery 3 minutes.
  6. Keeping the heat on medium-high, add the herb sac and 1 bottle of Nebbiolo (or other good strong Italian wine) – look, if you use a wine of high quality, you will have a dish of high quality, and vice-versa. Allow about 1/5 of the wine to evaporate.
  7. Add 1/2 box (400 grams) of crushed Pomì tomatoes -or better if you have them home made canned tomatoes) let it cook 5 minutes and then add the homemade meat broth. Cover and put in the oven for 3 hours.  Turn the roast only once.
  8. During the last 30 minutes or so, remove the cover if it appears that there is more liquid in the pan than you would like so the sauce becomes denser.
  9. After 3 hours turn off the oven, and remove the roasting pan.  Leave it covered until you are ready to serve it. .

Italiano: Brasato di Manzo

Ingredienti

  • Arrosto di manzo o vitello 3 – 4 costole, circa 3-5 kg dipende quanti siete.  4 kg bastano per 12-14 persone.  Prima di comprarlo misurate la pentola da forno che deve avere il coperchio, per essere sicuri di comprare un arrosto che entra nella vostra pentola e nel vostro forno.
  • 3 – 4 gambi di sedano a pezzetti di circa 2 cm
  • 3 – 4 carote, a pezzetti di circa 2 cm
  • 1 cipolla rossa grande a pezzetti
  • Un mazzetto di timo, maggiorana, rosmarino e lauro legato insieme o mezzo in una bustina da te, oppure “libero” se non avete bustina o come legarlo
  • Sale e pepe nero
  • 3-4 pugni di farina
  • 1 bastoncino di burro
  • 1 cucchiaio d’olio d’oliva
  • ½ pacco di Pomi (circa 40o g), meglio se avete la costra conserva di pomodoro fatta in casa
  • ½ litro di brodo di carne
  • 1 bottiglia di Nebbiolo, Barbera, Cirò o altro vino rosso di qualità`.

Preparazione

  1. Preriscaldari il forno a 160 C.
  2. Massaggiare la carne con sale e pepe.
  3. Infarinarne la carne, senza esagerare.
  4. Squagliate il burro con l’olio nella pentola, alzate il fuoco a medio alto o alto -dipende dalla potenza dei vostri fornelli- e rosolate la carne 3-4 min per lato finche` si colora bene.
  5. Aggiungete cipolla, sedano e carote e cucinate per latri 3-4 min.
  6. Aggiungete il mazzetto aromatico e 1 bottiglia di vino rosso, fate evaporare circa 1/5 del vino poi aggiungete il pomodoro e appena bolle, il brodo di carne.
  7. Coprite e infornate per due ore girando l’arrosto dopo un’ora e mezzo.
  8. Verso la fine, cioè a circa 30 minuti dalla fine scoprite per fare condensare il sugo. Cuoche 3 ore, togliere dal forno e lasciato coperto fino al momento di mangiare.
  9. Buon Appetito!