Recipe from Silvia Monopoli
Roasted brisket in red wine is a traditional main dish that has a mouth watering taste and is full of personality.
Braised beef brisket that is one of the great classics of the Italian cuisine, perfect for Sunday family lunch or dinner special among friends.
Its preparation is not complex at all but requires a long marinating time, with an excellent wine and the right spices and finally proceed to long and slow cooking.
Ingredients for 4 people
- 800 gr of beef brisket
- 400 gr of red wine
- 1 large white onion
- 2 medium carrots
- 1 large stick of celery
- 4 tablespoons of extra virgin olive oil
- 2 tablespoons concentrated tomato
- 3 cloves
- 3 bay leaves
- 1 tablespoon of flour
- Whole pepper corns
- Salt to taste
In a fairly large bowl, arrange the meat with the celery and the carrot cut into chunks, peel the onion, cut into quarters and pierce with the clove sticks.
Add the red wine, the leaves of bay leaves and let everything flavour overnight.
Drain the meat, dry it, flour it and brown it in one casserole with the olive oil, add the 2 tablespoons of tomato concentrate, the vegetables and the wine of the filtered marinade. Lower to very low heat, add salt and cover, letting it cook for about 3 and a half hours until the meat softens. When cooked, drain the meat and blend the cooked juices.
Serve the meat sliced with its gravy, accompanying it with baked potatoes and a glass of Torri Cantine’s Cerasuolo D’Abruzzo Doc.