Brasato

Page 373

| Course Type: Main Courses

(2 reviews)

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Recipe Review

I made this delicious pot roast at my Mom and Dad's for them, my daughter, son in law, hubby and a cousin. It was a big hit. My cousin especially loved it. It turned out with a wonderful flavor and very tender.

I couldn't find a celery root in our local market so I used some celery instead. I know not the same but the closest thing I could think of.

I forgot to get some kitchen twine so I just omitted that step. I'm sure the roast would have held together better using the twine but I had no complaints.

For the wine I choose one of the suggested ones Cabernet Sauvignon. It gave the meat a great flavor along with some store bought beef stock.

I choose the method of pan browning before starting the braising process. There are a few steps before getting the roast into the oven but once it's in there you can sit back and enjoy the heavenly smells filling your kitchen.

I didn't need the optional sugar and didn't add the optional balsamic vinegar. I had some problems pushing the veggies through a mesh strainer so I pulsed them in a food processor first. I liked using them to thicken up the sauce. My husband who usually won't touch a cooked carrot enjoyed the sauce even on his potatoes. Sneaky way to get some veggies in those picky eaters.

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