THE RED-WINE MEAT SWELL

(Our Play on Italian Pot Roast / Stracotto)

THE RED-WINE MEAT SWELL

Ingredients: 800g Beef brisket or Chuck (cubed), 2 Red onions (pureed), 2 Carrots (minced), 2 tsp Black pepper, 1 tsp Cloves (ground), 400ml Red wine, 200g Tomato passata...

Ingredients

  • 800g Beef brisket or Chuck (cubed)
  • 2 Red onions (pureed)
  • 2 Carrots (minced)
  • 2 tsp Black pepper
  • 1 tsp Cloves (ground)
  • 400ml Red wine
  • 200g Tomato passata

Cooking Method

  1. The Scorch Sear beef cubes on maximum heat until dark brown and charred; remove.
  2. The Architect Fry onion and carrot puree in the beef fat until it turns into a dark jam.
  3. The Bloom Add the pepper and cloves with a 40ml splash of wine to form a thick aromatic paste.
  4. The Slow Swell Pour in the remaining wine and passata; return beef and simmer covered for 50 minutes.
  5. The Final Flourish Finish with raw fresh rosemary and a drizzle of raw olive oil.

Cuisine: Italian

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