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 La Belle Cuisine - More Beef Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith."
Bresato alla Florentina: Florentine-Style Pot Roast
"If the divine
creator has taken pains to give us delicious and exquisite things to eat,
the least we can do is prepare them well and serve them with ceremony.” |
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Bresato alla Florentina: Florentine-Style Pot Roast (Chef Mark Strausman, Campagna Restaurant, New York) (Recipe courtesy All-Clad Brisket of beef is tenderly cooked with delicious, simple ingredients until it becomes fork-tender in this classic Italian-style pot roast recipe. 1 brisket of beef (about 5 to 6 pounds), trimmed of fat Preheat oven to 400ºF. In All-Clad "Braiser" pan, heat olive oil and add carrots, celery and onions. Sauté until vegetables are just wilted. Add the brisket to the pan along with the chicken livers, rosemary and garlic. Pour in wine to cover the meat. Add tomato, bay leaf and parsley. Cover pan and place in the oven. Cook the pot roast until brisket is fork-tender. (Add small quantities of chicken stock during cooking if liquid is reduced significantly.) Makes 4 to 6 servings.
All-Clad
Stainless Steel Braiser
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