Brasato
from Italian Traditional Food

Brasato is a delicious Italian traditional food dish

Brasato is an Italian traditional food recipe dish of veal shoulder joint (“Cappello del prete”) slow-cooked in red wine and served with either mashed potato or polenta. Brasato is easy to prepare and cook. Brasato is a traditional dish from the Lombardy region. If you enjoy Brasato then why not try these other tasty Italian traditional recipes; Fettuccine Alfredo, Fettuccine al Gorgonzola, Fettuccine ai Peperoni Gialli, Cotechino with Lentils.

Preparation Time: 30 mins (plus marinate overnight)

Cooking Time: 2 hours

Serves: 6

Ingredients:

1 kg veal joint (shoulder)
1 carrot (chopped)
1 celery (chopped)
1 onion (chopped)
1 tsp oregano
4 sage leaves
4 tbsp olive oil (extra virgin)
350ml wine (red)
salt

Method:

1. Put the veal joint into a large pan.

2. Add the carrots.

3. Add the onion.

4. Add the leek.

5. Add the oregano.

6. Add the sage leaves.

7. Pour on the red wine.

8. Leave to marinate overnight.

9. Remove all the content of the pan.

10. Place the pan content into a bowl.

11. Put the olive oil into the pan.

12. Heat up the olive oil.

13. Return the veal joint to the pan.

14. Cook the veal joint until browned.

15. Return the vegetables and wine mixture to the pan with the veal.

16. Add the salt.

17. Cook for 2 hours on a low heat.

18. Add a little water if the wine is reduced too much.

19. Remove the veal joint from the pan.

20. Slice the veal joint.

21. Pour the vegetables and the pan juices into a mixer bowl.

22. Blend them using the mixer.

23. Place the veal slices onto a serving plate.

24. Pour on the blended vegetables sauce.

25. Serve hot with either mashed potato or polenta.

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