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 put it to get into the oven, then it cooks on its own for 2 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
- Put salt and pepper on the roast and massage it in with your hands.
- 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.
- 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.
- Once the entire roast is lightly browned, add the onion, carrots and the celery 3 minutes.
- 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.
- 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 2 hours. Turn the roast only once.
- During the last 30 minutes or so, remove the cover so the sauce becomes denser.
- After 2 hours turn off the oven and leave the pot in the cooling oven: Ideally let it “sit” in the oven 4 hours or so before you serve it (just warm if up before serving 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
- Massaggiare la carne con sale e pepe
- Infarinarne la carne, senza esagerare.
- 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.
- Aggiungete cipolla, sedano e carote e cucinate per latri 3-4 min.
- 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.
- Coprite e infornate per due ore girando l’arrosto dopo un’ora
- Verso la fine, cioè a circa 30 minuti dalla fine scoprite per fare condensare il sugo.
- Spegnete il forno ma lasciate la pentola scoperta nel forno per altre 2-4 ore, la carne prenderà più sapore.
- Buon Appetito!