About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Beef Rolls with Red Cabbage and Chianti Wine | Main | Pot Roast of Beef Braised in Amarone Wine »

Pot Roast of Beef Braised in Red Wine

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Victor's wine note on this recipe advises that "an ideal rendition of it would call for Barolo in the pot as well as Barolo in your glass." And so, because we had been holding onto a single bottle of 2001 Pio Cesare long enough, I decided to take his advice.

I picked a beautiful piece of chuck roast at Whole Foods because I knew it would fit perfectly into my grandmothers 80 year old cast iron dutch oven.

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After searing the beef in a hot skillet, I added it to the dutch oven where the onion, carrot, & celery waited.

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I've always cooked with good wine, but it appears I've had an upper limit I wasn't aware of. So it was both disconcerting and liberating to pour that beautiful Barolo into the skillet for deglazing.

Once deglazed, I dumped the bubbling wine into the pot with the meat & vegetables. Then added broth, tomatoes, and spices.

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After bringing the contents to a boil, I moved the pot to the oven for the three hours of magic that would produce a meltingly delicious hunk of meat. We enjoyed it with Swiss Chard Stalks Gratinéed with Parmesean Cheese (report will post on January 25th) and Finocchio Salad (report date will be March 15th).

And, following instructions exactly, we drank the rest of that Barolo.


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Comments (5)

Mindy:

On a cold evening in Boston this would be ideal!!!! I loved reading your post....I love even more that you have your grandmother's 80 year old cast iron dutch oven! My mom has a dutch oven that I hope to have in my kitchen one day....not anytime soon of course!!! Brava!!

Deborah responds:
Thanks, Mindy. You're too sweet. Yes, the dutch oven is cherished. My mother (who will be 90 in a few days) lives in a log cabin. In the kitchen she has a huge cast iron Buck stove with several more pieces of my grandmother's collection. When my Mom finally leaves the cabin -- feet first, she says. :grin:, my sister-in-law will inherit the Buck stove for her beautiful house in the woods.

Pot roast in barolo - it just sounds sinful! And tastes wonderful, I am sure.

Deborah and Mindy, such sweet and wonderful stories. You are both blessed and interesting how food and cooking are common threads...

Deborah, I might have been too greedy to pour some of that Barolo into the pot. Brava to you and thank you for your wonderful post!

Marcella Hazan:

When I get to meet you, Deborah, I'd like to know more about your mother, and to see photos. Chuck roast is a marvelous cut of meat. I just bought some today that I am going to cut into cubes for a stew into which I am going to pour one of Victor's good bottles. I also like to use a piece of chuck for bollito, mixed boiled meats. Isn't that coming up some time?

Deborah responds: Marcella, I think you and my mother would get along famously. On the eve of her 90th birthday, she remains one feisty lady.

Beef Stew with Red Wine and Vegetables is coming up on Saturday. So it will be either Jerry or Palma. Bollito Misto is the next Thursday, so that will be Cindy. Lucky girl!

It's Cindy, and I'm adding a comment here. Yes, I'm making Bollito Misto this weekend. I have too much to do this weekend to have guests come over, so it should be interesting (recipe serves 18). I have my beef chuck, veal(I have to use a different cut than called for), beef tongue, chicken, and even a cotechino sausage ready and waiting. I might have to figure out how to cut this recipe in half-I don't want to leave out the tongue and sausage as you suggested Marcella. It's a good thing this makes for good leftovers, because I think we're going to be eating it morning, noon, and night!

Marcella Hazan:

My dear Cindy, today I cooked a piece of chuck roast, some marrow bones, and a couple of short ribs using the same technique of the bollito misto. It made just enough lunch for Victor and me, which I served with cren, homemade horseradish. And I have a good quantity of broth to freeze in ice cube trays, ready for a risotto or two.

Marcella: That sounds wonderful. I think I'll have to try the homemade horseradish, as that sounds great with the beef. I'm cooking the Bollito Misto this Saturday, and the post will be up next Thursday, so I'm hoping for good results. Now I've got to find room in my freezers (we have 2) for all of the broth I'll have left over. Our freezers are so full of fish, and I made some shrimp stock one day and froze a lot of it for risottos. Now I just need to get busy using some of it.... Cindy

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This page contains a single entry from the blog posted on November 9, 2010 6:05 AM.

The previous post in this blog was Beef Rolls with Red Cabbage and Chianti Wine.

The next post in this blog is Pot Roast of Beef Braised in Amarone Wine.

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