Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

My Sunday gravy is bubbling away. My kitchen smells like Sunday morning.

Brisket Sunday Sauce

This sauce is very special. However, it takes a long time to cook. But it's worth the wait. It is so tasty and the beef is like "butter".

Here's the recipe :

1 lb of lean beef brisket, cut into cubes

Flour for dredging

Salt and pepper

3 TBS olive oil

1 white onion, sliced

1 small shallot, sliced

2-3 garlic cloves, crushed

1/2 cup red wine

1/2 cup chopped fresh Italian parsley

 

Directions:

In heavy saucepan or dutch oven, add olive oil on medium heat. Salt and pepper cubed brisket and refrigerate for a few minutes. Place any kind of flour in plate. Make sure cubed meat is not wet. Have a paper towel on hand to dry the pieces. One at a time, dredge each piece before adding to oil that has been warming up. Try not to crowd. Turn meat pieces to brown each side. At this point:

Add sliced onion and shallot and mashed garlic into the browned meat pieces. Stir with wooden spoon, making sure they don't stick. Add parsley and basil and stir. When onions are wilted add 1/2 red wine. Oooh smell that aroma! Let the wine reduce until the aroma is gone.

Add 2 cans of tomatoes along with tomato paste. Add salt and pepper to taste.

Add 1 emptied can of cold water. Stir the mixture with a wooden spoon. Bring to slow boil. Let the gravy/sauce/sugo cook for 3-4 hours on low flame. Stir every 1/2 hour, not to burn.

 

 

 

The beef becomes so tender and the flavor of the sauce is rich.

Make the day before

For better results, make the day before. I refrigerate the whole pot when it comes to room temperature.

We like to have papparadelle pasta with this kind of sauce. However, you can have it with any shape pasta.

Serve with a nice Chianti! Buon Appetit...

*Note: you may add Italian sausage along with beef cubes.

Try making fresh pasta.....