Brasato, the Ultimate Italian Pot Roast
Cool slightly. Chill uncovered until cool, then cover and keep chilled. Rewarm in 180°C oven until heated through, about 30 minutes.
Brasato, which means braised in Italian, is the perfect recipe for red meat lovers. This recipe should serve 6 with some leftovers. This is a great recipe for a big party as it can be done up to two days ahead. Allow it to cool slightly.
Ingredients
1 750-ml bottle hearty red Syrah (Montagne Noire Red, 110 RMB)
3 tablespoons olive oil (O de Oliva Picual, 88 RMB)
1-1.5 kg beef chuck pot roasts
1 large onion, chopped
1 large carrot, peeled, coarsely chopped
1 large celery stalk, chopped
3 garlic cloves, peeled, smashed
1 heaping tablespoon tomato paste
1 (3 ¼ cup) can beef broth
2 large sprigs fresh rosemary
2 large sprigs fresh thyme
1 bay leaf
1/2 teaspoon whole black peppercorns
Vegetables
2 tablespoons butter
1 tablespoon olive oil (O de Oliva Picual, 88 RMB)
1 (450 g) celery root (celeriac), peeled, cut into 3-cm cubes
1 (450 g) turnips, peeled, cut into 3-cm cubes
1 (450 g) carrots, peeled, cut into 3-cm cubes
2 teaspoons sugar
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Preparation of the Brasato:
Using the lower third of the oven preheat the oven to 150°C. Allow the wine to simmer in a large saucepan over medium heat until it becomes reduce to 1 cup. It should take approximately 30 minutes.
Heat the oil in a heavy large wide pot over a medium heat.
Shake salt and pepper over roasts.
Add 1 roast to pot and cook until brown on all sides (about 13 minutes).
Transfer to large plate; repeat with remaining roast.
Spoon fat from pot and then add onion, carrot, celery, and garlic to the pot.
Sprinkle with salt and pepper.
Sauté over medium-high heat until vegetables begin to brown (about 6 minutes).
Add tomato paste and stir (about 1 minute).
Add broth; bring to boil.
Add rosemary, thyme and peppercorns.
Return roasts and any accumulated juices to pot, (tuck roasts to fit in single layer).
Pour reduced red wine over and cover.
Transfer roasts to oven and braise (1 hour 15 minutes).
Turn roasts over.
Cover and braise until roasts are tender, (about 1 hour 15 minutes longer). DO AHEAD.
Transfer roasts to cutting board; tent with foil.
Strain braising liquid into medium saucepan (pressing on solids in strainer).
Spoon fat from surface of braising liquid; keep liquid warm.
For vegetables
Melt butter with oil in heavy large skillet over high heat.
Add celery root, turnips, and carrots.
Sprinkle with salt and pepper over entire dish.
Sauté until browned in spots (about 8 minutes).
Add 1 cup braising liquid from pot roast.
Cover, reduce heat to medium, and simmer until vegetables are tender, stirring
Uncover, increase heat to high, and bring to boil. Stir in sugar.
Add sage and parsley and cook until sauce is reduced to glaze, stirring often (about 1
Cut roasts into 1.5 centimeters thick slices.
Arrange slices on platter.
Spoon vegetables around roast.
Drizzle some of braising liquid over meat and serve.
Korean Short Ribs
This recipe serves four people.
Ingredients
1.5 kg meaty English short ribs, each rib about 8 centimeters long
½ cup honey
1/4 cup toasted sesame oil
1/2 cup soy sauce
2 green onions, minced
4 cloves garlic, minced
1/4 cup sesame seeds, toasted and ground
2 tablespoons flour
1 teaspoon red pepper flakes
1/2 teaspoon ground ginger
Preparation of Korean Short Ribs
Using a sharp knife, score the meat deeply every 1.5 centimeters, but do not detach the meat from the bones.
Rub all over and into the cuts with the sugar and sesame oil.
Place the meat in a large (non-aluminum) container.
Let stand for 30 minutes at room temperature.
In a small bowl, combine the soy sauce, green onions, garlic, sesame seeds, flour, red pepper flakes, and ginger.
Rub mixture over the ribs and into the cuts.
Let stand at room temperature for 1 additional hour. (Or marinate the ribs for up to 4 hours in the refrigerator, but bring them to room temperature before grilling.)
Preheat the broiler or prepare a charcoal or gas grill. Broil or grill the ribs until tender, turning frequently, 4 to 5 minutes per side, or about 20 minutes in all.
VARIATION: This marinade would also work well for skirt steak or flank steak.
Yangjiu.com’s recommendation with this recipe: Perrin et Fils Cotes du Rhone Villages, 284 RMB
Bacon-wrapped Pork Roast
Ingredients
700 grams pork loin
Saltt / pepper
2 tbsp finely chopped fresh rosemary
100 grams bacon thinly sliced
1 cup white wine (Montagne Noire White, 110 RMB)
3 cloves garlic
1 tbsp. olive oil (O de Oliva Picual 88 RMB)
Method
Pre-heat oven to 180 °C.
Season pork with salt and pepper.
Heat oil in a large cast-iron skillet over medium heat.
Sear pork on all sides until browned (about 10 minutes).
Remove from heat.
Rub pork with Chopped rosemary, minced garlic.
Wrap with pancetta, overlapping strips slightly.
Tie pork with kitchen twine.
Roast in oven, basting occasionally with cooking juices, until internal temperature is
Remove from the oven and transfer pork to serving dish.
Place the roasting skillet on the stove top over low heat.
Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the pan bottom.
Pour through a fine-mesh sieve (colander) into a small saucepan.
Skim off the fat.
Reheat to serving temperature if necessary.
Yangjiu.com’s recommendation with this recipe: Domaine du Parc Syrah 218 RMB
