Brasato in Bianco
My husband ordered a dish very similar to this one at L’Achimista in Montefalco on our recent trip and he raved about it so much I decided to make my own version once we returned home. Brasato simply means braised, and in this recipe I used pork ribs and a veal steak cut into pieces for my version of this dish, although you could use beef, beef ribs, rabbit, or other cuts of pork with good results. “In Bianco” almost always reflects that the dish is prepared without tomatoes, most commonly in a white wine sauce such as this one. Braising the meat as I do in this recipe creates meat so tender it literally falls off of the bones. In Umbria a dish of braised meats such as this one would be served with a wedge or two of the traditional Umbrian griddle bread, called Torta al Testo to sop up the delicious juices, but it would be equally tasty served with soft polenta or even with garlic mashed potatoes.
Deborah Mele 2011
Brasato in Bianco
Yield: Serves 4 - 6
Prep Time: 20 mins
Cook Time: 3 hrs
Slowly braised meat becomes so tender it falls off the bone.
2 to 2 1/2 Pounds Meat Of Choice Cut Into Bite Sized Pieces ~ See Note Above (I used A Veal Steak Cut Into 2 Inch Pieces, And A Slab Of Pork Ribs With The Ribs Cut Individually)
1 Carrot, Peeled And Diced
1 Celery Stalk, Diced
1 Small Onion, Peeled And Diced
3 Cloves Garlic, Peeled And Minced
1/4 Cup Olive Oil
1 1/2 Cups Dry White Wine
2 Cups Hot Homemade Chicken Broth (Plus Additional If Needed)
2 Tablespoons Chopped Fresh Basil
2 Tablespoons Chopped Fresh Parsley
2 Tablespoons Chopped Fresh Thyme
Cracked Black Pepper
Chopped Fresh Parsley
In a large heavy saucepan, heat the olive oil and brown all of the meat pieces until golden brown on all sides.
Remove to a plate and add the vegetables.
Cook the vegetables until they begin to soften.
Add the wine, stirring all the browned bits from the bottom of the pan.
Return the meat to the pan and continue to cook until the wine is reduced by half.
Add the broth, and fresh herbs and reduce the heat to a simmer.
Cook, covered, for 2 hours turning the meat over every so often.
Remove the cover and continue to simmer for an additional 30 minutes or so until the meat is very tender.
If needed, additional broth can be added. Season with salt and pepper and serve as desired.
Note: Most of the time the sauce thickens enough not to need any additional thickener added, but if you want a thicker "gravy" you can simply whisk into the juices a tablespoon or so of flour mixed first with a tablespoon of softened butter.