[Kitchen Witch]

Brasato al Chianti
cook: 16 hr(s)

Ingredients

1 lb(s) Cavatelli Pasta
3 lb(s) Beef Rump Roast
1 stick(s) Chilled Butter
1 Bottle of Chianti Wine
1 cup(s) Diced Spanish Onions
1/2 cup(s) Fresh, Diced Carrots
1/2 cup(s) Fresh, Diced Celery
6 clove(s) Fresh Garlic
1 Tbsp Cracked Peppercorns
2 ea Bay Leaf
Extra Virgin Olive Oil (as needed)
8 oz Tomato Sauce
1 lb(s) Fresh Mushrooms
Chopped, Flat Leaf Parsley (to garnish)
Salt & Fresh Cracked Black Pepper (to taste)

Procedures

MARINADE PREPARATION

Place meat in large bowl. Add the wine, onions, carrots, celery, garlic, peppercorns and bay leaf.

Marinate for 12 hours (overnight), turning occasionally.



BRAISING TECHNIQUE

Remove roast and vegetables from marinade. Reserve marinade liquid. Heat oil in large pan. Add roast to hot oil to brown (sear). Season with salt and pepper. Sear all sides; about 12 minutes.

Remove meat from pan. Add 1 oz. oil and vegetables; brown about 20 minutes. Add tomato sauce; stir for 2 minutes. Add the reserved marinade while stirring and scrapping mixture from the pan bottom and sides.

Add roast to sauce mixture. Cover and simmer for about 3 to 4 hours or until meat is tender.

Remove roast and cool on cutting board for 10 minutes.

Pour sauce mixture into blender. Add chilled butter. Blend on high speed until smooth. Strain sauce through sieve and reserve for service.



PASTA PREPARATION

Prepare pasta when sauce is complete. Bring water to boil in large pot. Add salt, pasta and cook until pasta floats. Strain pasta from water. Lightly mix sauce and pasta. Remaining sauce can be served on the side or poured over meat and pasta.

Chefs Tip: Serve with Chianti wine and crusty Italian bread.