Brasato

Page 373

| Course Type: Main Courses

(2 reviews)

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Recipe Review

This pot roast was a very involved recipe. I gave the meat one day with the salt rub, I'm sure 2 extra days would have been better. I also used a Cabernet for the wine. Cooking down a full bottle to 0.5 cups is a long process, and consequently the wine was added late. I used zuni cafe chicken stock (home made).

I didn't think this recipe called for enough vegetables, so I tripled the number. For some reason, after 4 hours, my celery root was still really tough. But the sauce was amazing. Like southerncooker, I didn't need to add any sugar, basalmic vinegar, or additional stock.

Not very pretty, but very good.

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