Ingredients with Measurements:
- 2 lbs Grasso d'Alpe, cut into 2-inch cubes
- 2 cups sliced mushrooms
- 1 cup sliced shallots
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 sprigs fresh thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Season Grasso d'Alpe with salt and pepper and sear on all sides until browned. Remove from pot and set aside.
4. Add butter to the same pot and sauté mushrooms and shallots until softened.
5. Sprinkle flour over the mushrooms and shallots and stir until combined.
6. Pour in beef broth and red wine, and stir until the mixture thickens.
7. Add Grasso d'Alpe back to the pot and add thyme sprigs.
8. Cover the pot with a lid and transfer to the oven.
9. Braise for 2-3 hours or until the Grasso d'Alpe is tender and falls apart easily.
10. Remove from oven and let it rest for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Grasso d'Alpe can be substituted with beef chuck or brisket.
- Red wine can be substituted with beef broth or chicken broth.
- Shallots can be substituted with onions.
Variations:
- Add chopped carrots and celery to the pot for added flavor and nutrition.
- Use white wine instead of red wine for a lighter flavor.
- Add garlic to the pot for a more pungent flavor.
Tips and tricks:
- Make sure to sear the Grasso d'Alpe on all sides to lock in the juices.
- Use a wooden spoon or spatula to stir the flour into the mushroom and shallot mixture to prevent lumps.
- Let the Grasso d'Alpe rest for 10 minutes before serving to allow the juices to redistribute.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve on a bed of mashed potatoes or polenta.
Garnishes:
Garnish with fresh thyme sprigs or chopped parsley.
Pairings:
Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted vegetables, such as carrots, Brussels sprouts, or asparagus.
- Crusty bread or dinner rolls.
Troubleshooting advice:
- If the Grasso d'Alpe is tough, it may need to be braised for longer.
- If the sauce is too thin, add a slurry of cornstarch and water to thicken it.
Food safety advice:
- Make sure to cook the Grasso d'Alpe to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Grasso d'Alpe is a type of beef from the Italian Alps that is known for its marbling and rich flavor.
Flavor profiles:
Savory, earthy, and rich.
Serving suggestions:
Serve as a main course for a cozy dinner party or special occasion.
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Region: Italian