Essentials of Classic Italian Cooking
Pot Roast of Beef Braised in Red Wine
Page 393
Cuisine: Italian | Course Type: Main Courses
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Recipe Reviews
Zosia from Toronto, ON
Well, this should teach me to read the recipe all the way through before starting it!
It seemed to be a standard braised beef that started with browning the roast and some vegetables, adding liquid (Shiraz and beef broth) and putting the sealed pot in the oven for 3 hours while the beef cooked slowly.
I missed the part about turning the meat over and basting it every 20 minutes! After doing this diligently during the first hour, I abandoned the roast to the oven and left it undisturbed for the remaining 2 hours. The meat was very soft but the cooking liquid wasn’t as reduced as it should have been. I did that on the stove top while I sliced the roast. I also took an immersion blender to the liquid to create a smooth sauce.
The ingredients were very basic but the result, excellent – the beef was very tender and the sauce richly flavoured.
(edited 1st October 2012) (2) comment (1) useful
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