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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brasato di Manzo With Rosso Conero Recipe

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This recipe for Brasato di Manzo With Rosso Conero is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large plate cut short ribs about 10" each and have the butcher cut them in half

2T veg oil.. I use Olive Oil.. NOT EXTRA VIRGIN

sea salt and freshly ground pepper

1/2 cup chopped carrots.. one large carrot

1/2 cup chopped celery .. one large rib

128 oz can diced italian tomatoes undrained..

1 bottle hearty red wine .. This is an Italian recipe.. use Chianti or Sangiovese puhlease

3 bay leaves

2 springs fresh rosemary

4-6 cups beef or veal stock

freshly grated horseradish
Directions:
Directions:
Liberally season the shot ribs with salt and pepper

In a large casserole just large enough to hold the short ribs in a single layer, heat the oil over high heat until almost smoking. Add the ribs and brown on all sides, about 10 minutes.( Do it in batches if you don't have a large enough pan because over crowding is a very bad thing.. ask the prisoners in Riker's Island. Remove the ribs and set aside. Discard about all but 2T of the fat

Add onion, carrot and celery to the pot, stirring until the onion begins to soften, 2 to 3 minutes. Add the tomatoes, wine, bay leaves and rosemary and scrape all the yummy brown bits off the bottom.. Deglaze please.

Return the short ribs to the pot and pour in enough stock just to cover them. Bring the liquid to a boil, then reduce the heat to a gentle simmer, cover and cook until the meat is very tender and falling of the bone, 2 1/2 to 3 hours.

Transfer the ribs to a serving platter and tent with aluminum foil. Skim the fat from the surface of the liquid and pour through a strainer into a sauce pan pressing the veggies to get all the yummy strumph out of them. Throw away those worn out veggies.

Cook the liquid over a high heat until it is reduced to about 2 cups. If needed return the ribs to reheat. Serve the ribs with freshly grated horseradish on top..
Number Of Servings:
Number Of Servings:
4 ish

 

 

 

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