This peposo-inspired pot roast with Brodo recipe is a perfect example of Italian cucina povera. It lends itself well to large celebratory gatherings such as Christmas – allowing you to add more seats to your family’s table without breaking the bank.
Thanks to braising the chuck roast in umami-rich Brodo, you’ll achieve an intense depth of delicious flavor that will have your guests believing that you’ve spent hours in the kitchen – while in reality it’s a very simple preparation. Then it’s just a matter of waiting for it to slowly simmer in a Dutch oven, creating a heavenly aroma throughout the house.
Ingredients:
Instructions:
Tap a step number to check it off as you cook.
Abundantly season meat on all sides with kosher salt and all of the cracked black pepper.
Using your hands, firmly press salt and pepper into the meat.
Add 5 Tbs. of olive oil to a heavy bottom skillet over high heat, at first sign of wisps of smoke gently add meat to pan, sear on all sides until a dark brown crust forms - approximately 2 to 3 minutes per side.
Once browned, use a spoon and carefully scoop out some fat and burnt peppercorns that have fallen off of the meat. Be sure to leave 2-3 Tbs. of fat behind.
Add all of the red wine and let it rapidly boil and reduce for 5 minutes - using a large spoon periodically baste the meat with the wine.
Add the entire 3-cup pouch of broth (or 3x 1-cup pouches), bring to a boil, and reduce for 5 more minutes.
Remove the beef and all the liquid to a bowl and set aside… in the same pan add 2 Tbs. of olive oil.
Over medium high heat, add the minced carrot, onion, smashed garlic, and rosemary.
Saute for 2 minutes, stirring frequently.
Add 3 Tbs. of tomato paste and stir into vegetables; saute for another 3 minutes.
Add all of the broth/red wine mixture back into the pan.
Nestle the meat into the pot
Cover with a tight fitting lid and set into a 310 degree F oven for 4 hours.
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Nutrition Facts(per serving)
Nutritional values are estimates and may vary by ingredients and serving size.
