Raise the heat and add the roast, browning it on all sides, again taking care not to burn the aromatics. When the wine is almost evaporated, add the broth or water, along with the soaked mushrooms. Cover and let the roast braise over low heat until tender. Times can vary, but hours should be enough, although some recipes call for hours of braising.
Adjust the heat so that the braising liquid simmers gently. Add more liquid broth, water or mushroom water if things get too dry. While the roast is braising, cut the fresh mushrooms into slices or quarters. They will exude their juices at first, once they have evaporated, you will hear them begin to sizzle. At that point, they will begin to brown. If you are using rather bland mushrooms, you can add some or all of the soaking liquid from the dried porcini to the mushrooms, just as they begin to sizzle, and let it evaporate.
When the beef is tender, remove it from the pot and let it rest for a few minutes. Meanwhile, check the braising liquid, which you will use as your sauce. It should be dark and intensely flavored, abundant but not too thin. Slice the roast on a serving platter and add the mushroom garnish all around it. Nap with some of the sauce. Place the rest of the sauce in a sauce boat for those who want more. Brasato is wonderful accompanied by mashed potatoes or soft polenta. You can simplify things by skipping the initial marinating and larding, of course, and skipping the garnish if you like.
And you can speed things up considerably if you use a pressure cooker for the braising: 40 minutes at high pressure, followed by a natural release, which might take say minutes, will get the job done. Use less liquid—about half the amount called for in the recipe—and you should be good to go.
You may need to reduce the sauce a bit, as pressure cooking virtually eliminates evaporation. Or you could thicken the sauce with a bit of corn or potato starch. This quick method should mean your brasato can be finished in a bit over an hour. What you want for a good brasato —or any pot roast—is one of the tougher cuts of meat with plenty of fat and connective tissue that will break down during the long, slow braising process, enriching the meat as it cooks.
These generally correspond to cuts from the neck, shoulder or rear of the cow. Although it does not produce a very pretty roast, with its ample marbling, chuck stays moist and juicy without larding. Among the other cuts commonly used for pot roasting here in the US, the bottom round is another good cut. It is fairly lean so benefits from marinating and larding. Personally, I find the top and center round too lean for pot roasting, but again, marinating and larding helps them stay moist. Speaking of larding, the technique here is pretty basic, aimed at the home cook without fancy skills or special equipment.
But if you want to attempt a more professional larding job, check out our past on stracotto all fiorentina , where you lard pancetta and carrot the whole length of the roast with a larding needle. As for the mushrooms, porcini would be the classic choice in Italy, of course. But otherwise just about any varietal of mushroom that you like and can find would do quite fine. If time allows, the brasato will be even better served the next day.
Meanwhile, prepare the mushroom garnish and proceed with the last two steps in the recipe. Another particularly tasty if not very photogenic way to make the dish ahead, or to enjoy leftover sliced brasato: Lay slices of the meat on a baking dish, cover the slice with the mushroom garnish, then cover it all with the sauce.
Serve right away. The mushroom garnish is optional. The same technique can be also used to make a plain brasato. Just omit the dried porcini and, of course, the mushroom garnish. Print Yum Brasato ai funghi Total Time: 3 hours. Save Save. Enter your email address below and you'll receive new posts in your inbox as soon as they're published, at absolutely no charge.
You'll never miss another recipe! Mushrooms and red wine are such a wonderful flavor combo — and they work so well with beef. Really cold here at the moment, so this is SO appealing! Scrumptious is the word that first comes to mind, Frank! Brasato is such a classic dish and it is wonderful with mushrooms. What a great dish and beautiful photography as always.
Your pot roast looks so amazing. The sauce looks wonderful. We have already had a deep chill and when that happens, my mind goes to pot roast. I make it about three times every winter. I love anything to do with mushrooms, so the recipe is printed and ready to go. Plus, I am a sucker for a gorgeous roast. Love a good roast and this one looks wonderful. Mushrooms and fall go so well together and paire with your brasato perfectly.
How do you think it would work with pork? Holy cow! I finished making this tonight for dinner and what a treat! This is well worth the effort and time.
Rich and luxurious. Wow, Frank, this looks fabulous. I have just lucked out and been given a box full of fresh porcini, so this is definitely on my to-do list. Like everyone else, I think this looks fantastic.
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This is exactly the type of meal we are craving these cold days as well. The porcini definitely amps up the anti, but you must be a mushroom lover, which we are. Great tips on the meat cuts as well. This looks like a wonderful weekend dish. A yummy recipe for this season. I often make brasato with polenta in winter. I will try your recipe with the mushroom. Porcini mushroom are my favorite ones. Profile Join. Log in Join. La Mezza Luna Condominium, Mologno.
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