Esta es una exhibición prevé de cómo se va ver la receta de 'Bobby Lovera's Easy Beef Brisket Barolo' imprimido.

Receta Bobby Lovera's Easy Beef Brisket Barolo
by Bobby Lovera

Bobby Lovera's Easy Beef Brisket Barolo

Easy Beef Brisket saturated with Barolo wine and a hint of Black Truffles baked in the oven. Falling apart tender with my secret sauce. This is the recipe to try if you have never experienced the flavor of Black Truffles as it uses only a small amount of mild Black Truffle oil which is not expensive.
Click on photos to enlarge.

Calificación: 5/5
Avg. 5/5 4 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Va Bien Con: roasted garlic mashed potatoes, rice, mostaccioli, penne

Wine and Drink Pairings: Barolo

Ingredientes

  • 4 1/2 Lb. Beef Brisket from flat end...make sure it is mostly meat and not just a slab of fat or from the pointed tip. The smaller ones might not be as tender.
  • 1 T. Sea Salt (optional...See advice in review/comment section below)
  • 2 T. Fresh ground Black Pepper
  • 2 T. Mixed dried Italian Herbs (The blend I use has also dried Garlic chips and bits of Sundried Tomato and dried red Bell Pepper included)
  • 2 T. Herbs de Provence dried
  • 2 Bay Leaves whole dried
  • 1 pinch Allspice (optional...some chefs use cinnamon, juniper, or cloves here)
  • 1 C. Barolo red wine (substitute a deep bold red)
  • 1 T. Mild Black Truffle oil (in olive oil base)
  • Sugo Barolo pan sauce
  • Fresh chopped Herbs for garnish
  • 1 C. Sauteed mushrooms in butter and few drops of truffle oil for garnish (optional)
  • For the Sugo Barolo pan Sauce:
  • 2 1/2 C. Brisket brodo... all liquid and drippings from the baking dish
  • 2 T. Instant Au Jus gravy mix (a half packet) or Better than Gravy Beef mix
  • 1 t. Roasted Garlic paste (more to taste as desired)
  • 1 T. Tomato Paste or Sundried Tomato Pesto made with nuts and cheese included
  • 1 T. Pine Nut paste/Almond Butter or Sundried Tomato Pesto made with nuts and cheese included
  • 1 T. Parmegianno powder
  • 1 T. Mixed chopped olive Tapenade/Olive Bruschetta
  • 1/4 t. Anchovie Paste
  • 1/4 t. Balsamic Vinegar
  • More Barolo wine and or bacon to taste as desired

Direcciones

  1. This is not a "Cured/Corned Beef Brisket"...it starts with fresh raw beef Brisket and it will become darker and begin to firm slightly after it begins to cool which makes slicing attractively shaped servings a bit easier. You can stretch the sauce by using the whole packet of Au Jus and a little more wine.
  2. Open the package of fresh Brisket and drain away and discard any blood that might have accumulated in the package as it is not needed.
  3. Place Brisket in glass rectangle baking dish. It must be glass for this cooking time and temperature.
  4. Douse the Brisket with the Barolo and season it with the Salt, Pepper, and dried Herbs and spices leaving the bay leaves in the dish beside the meat.
  5. Drizzle the Truffle oil onto the meat.
  6. Cover dish tightly with heavy duty foil and leave a small pencil gap at one corner so a little steam can escape.
  7. Bake at 375F for 90 minutes...Glass rectangle dish procedure.
  8. Remove dish from oven and let cool in the dish for 30 minutes...it will still be warm as the glass is very insulating and the meat is still cooking slowly.
  9. Remove foil from dish and using a large spatula lift the meat over to an oven safe serving platter.
  10. Carefully pour Brisket brodo into skillet or sauce pan and heat to simmer.
  11. Whisk in remaining sauce ingredients and simmer to thicken slightly; adjusting wine and salt flavors to your liking.
  12. Pour sauce over Brisket and keep warm until needed.
  13. Prepare and apply chosen garnish before serving.
  14. A Brisket like this one can be found at Walmart for 5$ per pound in similar sizes and know that the larger ones with sufficient marbling are more tender and that different brands of meat might be better suited for braising. You may create the same flavor with a less expensive English Cut Pot Roast...add a little more salt then spread 1 C. Chopped Mire Poix beneath the roast to help the juices flow around both sides of the meat and proceed.