Ingredientes
- 2½ lb. Boneless chuck roast, rolled and tied
- 4 Tbs. flat leaf Italian parsley, roughly chopped
- 2 Celery stalks, washed and roughly chopped
- 1 Med. carrot, peeled and roughly chopped
- 1 Med. yellow onion, peeled and roughly chopped
- 4 Cloves garlic, peeled
- 3 − 4 Cups dry red wine
- 2 − 4 Tbs. olive oil
- 2 Tbs. tomato paste, dissolved in several Tbs. red wine
- salt & freshly ground black pepper
- 4 Tbs. flat leaf Italian parsley, finely chopped
Preparação
- Place the beef in a bowl or pot large enough to hold it without crowding.
- Add the parsley, celery, carrot, onion and garlic. Pour in enough wine to
- nearly cover the beef. Cover and allow to marinate for eight hours at room
- temperature, or overnight in the refrigerator.
- At cooking time, remove the beef from the marinade, shaking and scraping off
- any vegetables that have clung, and pat it dry with paper towels. Reserve
- the marinade. Heat a large pot over medium−high heat. When the pot is well
- heated, add enough olive oil to cover the bottom, then add the beef, taking
- care to avoid spattering. Brown the beef all over−−including the
- ends−−lowering the heat if necessary as the beef begins to render its own
- fat.
- When the beef is well browned, pour in the marinade, raise the heat to high,
- and boil for two or three minutes to evaporate the alcohol from the wine.
- Lower the heat to medium−low or even low, depending on your stove, partially
- cover the pot, then allow the beef and braising liquid to just barely bubble
- for 2½ to three hours. The beef should be nearly falling apart when done.
- At the end of the cooking time, remove the beef to a platter and cover with
- aluminum foil while you make the sauce. Raise the heat to medium−high and
- add the tomato paste dissolved in wine. Stir to combine well with the
- braising liquid and cook for two to three minutes. Pour the contents of the
- pot into a blender or food processor and puree for about one minute. Pour
- the sauce into a gravy boat, or any other serving piece, taste for salt &
- pepper and add to your taste.
- To serve family−style, carve the beef into slices about ¾ in. thick and
- cover with several tablespoons of sauce. Surround the beef with vegetables
- Manzo Brasato 59
- and potatoes and pass the platter, and the sauce at the table. Otherwise,
- carve the beef on a cutting board and serve two slices per person along with
- whatever else you've prepared for dinner. Garnish with the chopped parsley,
- and again, pass the sauce separately at the table.
