Costolettine Di Manzo Brasate
- Ready In:
- 3hrs 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 (750 ml) bottle dry red wine
- 3 cups hot chicken stock
- 1⁄2 cup dried porcini mushrooms
- 6 lbs short rib of beef, cut into 5 to 6 oz. pieces
- salt and black pepper
- 1⁄4 cup vegetable oil
- 3 cups chopped onions
- 1⁄4 cup minced bacon or 1/4 cup pancetta
- 1 1⁄2 cups grated carrots
- 2 sprigs fresh rosemary (I used about 1 tbsp. dried)
- 4 bay leaves
- 6 whole cloves
- 1⁄3 cup tomato paste
- 2 cups crushed Italian plum tomatoes, and their liquid
directions
- Bring red wine to a boil in a saucepan then lower the heat and reduce wine to 1 cup; set aside.
- In the meantime, pour 1 cup of the hot stock over the mushrooms in a bowl and let stand until softened, about 20 minutes.
- Drain the mushrooms in a sieve lined with a coffee filter or double thickness of cheesecloth and reserve the soaking liquid.
- Rinse the mushrooms briefly then chop them coarsely and set aside.
- Season the ribs generously with salt and pepper and brown them evenly on all sides in the oil, in a couple of batches if necessary.
- Pour off all but 2 tablespoons of the fat from the pan and cook the onions and bacon together until the onions are lightly browned, about 6 minutes.
- Stir in the carrots, rosemary, bay leaves and cloves; season lightly with salt and pepper and cook for 3 more minutes until the carrots are wilted.
- Drop in the tomato paste and stir well until the vegetables are coated and the tomato paste begins to darken, another 2 or 3 minutes.
- Pour in the reduced wine, the crushed tomatoes and fit the browned short ribs into the pan.
- Pour in enough of the remaining chicken stock plus the reserved mushroom soaking liquid.
- *Seemy note below.
- Stir together, bring to a boil then lower the heat to a simmer and cook, adding more stock if needed, for 2 to 3 hours or until ribs are tender and just about to fall off the bone.
- Taste occasionally to correct seasoning with salt and pepper if necessary.
- Pick the ribs out of the pan carefully so the bone doesn't fall out and set aside.
- Strain the cooking liquid through a sieve, pressing on the solids with the back of a spoon.
- Discards solids and return the strained liquid to the pan.
- Tuck ribs back into the sauce and serve them up!
- *My note: Lidia doesn't actually say to add the reserved chopped mushrooms to the dish, but I did-- what's a little more flavor?
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RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois