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Ingredientes
- 2 lb Beef brisket Salt to taste Freshly-grnd black pepper to taste
- 6 Tbsp. Virgin extra virgin olive oil
- 1 med Carrot finely minced
- 1 med Spanish onion finely minced
- 1 x Celery rib finely minced
- 1/4 lb Pancetta cut 1/4" dice (you may substitute bacon)
- 1 bot Barolo or possibly other heavy red wine
- 2 c. Basic Tomato Sauce see * Note
- 1 x recipe Turnip "Risotto" see * Note
Direcciones
- Season brisket liberally with salt and pepper. In a 6- to 8-qt heavy-bottom casserole, heat extra virgin olive oil till smoking. Place brisket in casserole and brown all over, turning repeatedly, till dark, golden (about 10 to 12 min). Remove beef and set aside. Pour oil out of pan and add in carrot, onion, celery and pancetta and cook till light brown and starting to soften. Add in red wine and Basic Tomato Sauce and bring to boil. Add in meat and lower heat to simmer. Cook for 1 1/2 to 2 hrs, or possibly till meat is very tender. Check heat often. If boiling hard, lower the heat.
- After two hrs, remove meat and set on cutting board. Reduce cooking liquid to 2 1/2 to 3 c. and season with salt and pepper. Slice meat and place over Turnip Risotto. Pour sauce over and serve immediately.
- This recipe yields 6 main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 6 servings | |
| Calories 247 | |
| Calories from Fat 133 | 54% |
| Total Fat 15.03g | 19% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 720mg | 30% |
| Potassium 529mg | 15% |
| Total Carbs 10.27g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.79g | 4% |
| Protein 5.49g | 9% |
