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.

Buon Appetito!
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.

Ingredients:

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
Sea Salt
Cracked Black Pepper
To Serve:
Chopped Fresh Parsley

Directions:

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.



 

3 Responses to “Onion Cheese Bread”

  1. 1
    Marilyn Brown — January 25, 2012 @ 3:00 pm

    I love Italian breads, especially when you can dip them in some of the wonderful dips we brought back on our recent trip to Rome. And, they taste even better with a nice glass of Italian Wine (and some olives and cheese). That’s Italian!!!!

    [Reply]

  2. 2
    Dorraine Chatelain — February 22, 2012 @ 7:37 am

    Hello
    I am going to have our first bbq this weekend and as always I’ll be using a lot of your recipes, may I ask for this bread can it be made a day or two ahead and also there is not a lot of choice in flour in Spain especially in the small village I live in, is it possible to use just normal plain flour

    thank you dorraine

    [Reply]

    Deborah Reply:

    Dorraine, certainly you could use just all-purpose flour. I think making it a day ahead would be fine, but I wouldn’t make it much earlier than that for the best results.

    [Reply]

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