Best 2 Brasato Stile Italiano Pot Roast Italian Style Recipes

**Brasato Stile Italiano: A Culinary Journey Through Italy's Pot Roast Traditions**

Indulge in the rich and comforting flavors of Brasato Stile Italiano, a classic Italian pot roast dish that embodies the essence of Italian home cooking. This hearty and flavorful dish is a true testament to the culinary prowess of Italy, showcasing the perfect balance of tender meat, aromatic vegetables, and a luscious red wine sauce. Our collection of Brasato recipes offers a diverse range of options, catering to different tastes and preferences. From the traditional Brasato al Barolo, which highlights the bold flavors of Barolo wine, to the more rustic Brasato al Vino Rosso, featuring a robust red wine sauce, each recipe promises a unique culinary experience. Discover the secrets behind this iconic dish and embark on a taste adventure that will transport you to the heart of Italy's culinary traditions.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED ITALIAN-STYLE POT ROAST

Braised Italian-Style Pot Roast image

Provided by Stanley Tucci

Categories Beef Tomato Braise Dinner Meat Fall Winter Peanut Free Tree Nut Free Soy Free

Yield Serves 4

Number Of Ingredients 21

Ingredients

For the sacchétto di spezie
One 5-inch sprig fresh thyme
5 fresh Italian, flat leafed parsley stems
2 dried bay leaves or 1 fresh bay leaf
One 5-inch sprig fresh rosemary
2 juniper berries, crushed
For the pot roast
One 2-pound piece shoulder of beef, bottom round, or pot roast
Kosher salt and freshly ground black pepper
All-purpose flour for dusting
5 tablespoons butter
1 cup coarsely chopped celery (about 2 stalks)
1 1/4 cups coarsely chopped onion (1 medium-size onion)
1/2 cup coarsely chopped carrot (1 medium-size carrot)
1 bottle (750ml) dry red wine
1/2 cup dried porcini mushrooms, coarsely chopped and soaked in 1 cup warm water
1 tablespoon tomato paste
2 cups canned whole or crushed plum tomatoes
Chicken broth or water as needed
2 tablespoons arrowroot or cornstarch
1/4 cup dry red or white wine

Steps:

To prepare the sacchétto di spezie:
Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.
To prepare the pot roast:
1. Preheat the oven to 350°F.
2. Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and sacchétto di spezie. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.
3. Strain the porcini mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.
4. Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.

ITALIAN POT ROAST (STRACOTTO)

Italian Pot Roast (Stracotto) image

Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it's seared. But here, red wine adds depth to the tomatoes, and a smattering of fresh basil contributes to its complexity. Make this for your next Sunday supper, or on a cold winter evening.

Provided by Florence Fabricant

Categories dinner, main course

Time 4h

Yield 8 servings

Number Of Ingredients 11

Ingredients

3 large cloves garlic, peeled
1 (3-pound) rump or boneless chuck roast
4 tablespoons olive oil
1 pound onions, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1/2 cup robust dry red wine
1 cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes, seeded and chopped
1 tablespoon tomato paste
1/4 cup finely chopped fresh basil
Salt and freshly ground black pepper to taste

Steps:

Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife and insert the garlic slivers into the holes.
Heat 2 tablespoons of the oil in a heavy 3- to 4-quart heatproof casserole. Add the meat and brown it well over medium heat. Remove it from the casserole. Add the remaining oil and the onions, carrots and celery. Saute them until moderately brown.
Stir in the wine and cook for a few minutes, scraping the casserole. Add the tomatoes, tomato paste and basil. Season the mixture with salt and pepper and return the meat to the casserole.
Cover tightly and cook over very low heat for at least three hours, until the meat is very tender. Turn the meat a few times during cooking.
Remove the meat from the casserole. To serve immediately, skim the fat from the surface of the sauce, then puree the sauce in a food processor and reheat. Otherwise, refrigerate the meat and sauce overnight. Remove any congealed fat from the sauce and puree the sauce in a food processor. Reheat the meat in the sauce before serving.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 19 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 11 grams, Sodium 691 milligrams, Sugar 4 grams, TransFat 1 gram

Tips:

Use high-quality ingredients for the best flavor. Look for flavorful cuts of beef, such as chuck roast or short ribs, and fresh vegetables.
Brown the meat well before braising to develop a rich flavor.
Use a variety of vegetables in your braise, such as carrots, celery, onions, and garlic. This will add flavor and texture to the dish.
Use a good quality red wine for braising. A dry red wine, such as a Cabernet Sauvignon or Merlot, will add depth and flavor to the dish.
Add herbs and spices to your braise to enhance the flavor. Common herbs and spices used in Italian braises include rosemary, thyme, oregano, basil, garlic, and fennel.
Cook the braise low and slow. This will allow the meat to become tender and the flavors to develop.
Serve the braise with a side of mashed potatoes, pasta, or polenta.

Conclusion:

Brasato al vino rosso is a delicious and hearty Italian dish that is perfect for a special occasion or a weeknight meal. With its tender meat, flavorful sauce, and variety of vegetables, it is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give this recipe a try. You won't be disappointed!