The Artisan of Flavour

Cooking Italian is a craftsman’s labour, the work of an Artisan of Flavour.

Arrosto al vino rosso (Red Wine Roast)

Arrosto al vino rosso 1

Today we look at another very easy recipe, a variation of the very classic combination roast with vegetables. This is one of those recipes which give maximum output with minimum effort, a great feature when someone is short of time or space. It requires very little intervention, basically no cooking skills at all and it leaves plenty of time to work on a different course or do anything else.
Ready in: 3h

Difficulty: Easy

Cost: Moderate


Ingredients to serve 4:

. Beef or Pork joint (400g)
. Baby Potatoes (200g)
. Leek (2)
. Carrots (2/3, big)
. Swede (150g)
. Shallots (2)
. Brussels Sprouts (180g, trimmed)
. Red Wine (75cl, better if full bodied)
. Butter (20g)
. Extra Virgin Olive Oil
. vegetable Stock Cube (1)
. Salt
. Pepper
. Bay Leaves
. Rosemary


Method

Boil 1.5 litres of water in a big pot. Add a vegetable stock cube, one spoon of extra virgin olive oil, black ground pepper, a few bay leaves and 20g of butter (or 125cl of milk – to keep the meat tender).

Place the joint making sure it is completely immersed in water. After a few minutes pour 500ml of full bodied red wine and leave cooking on low to medium heat for around 45-50 minutes, while you wash, slice and chop your vegetables. Add these to the pot and leave cooking for another 15-20 minutes then take off the heat.

Arrosto al vino rosso 2

In the meantime prepare a big roasting tray with a sheet of baking paper and preheat the oven to 160. With the help of a colander strain vegetables and joint. Cut the joint in slices, place these in the middle of the roasting tray with the vegetables around. Add fresh rosemary, a few more bay leaves, pour a glass of wine over meat and vegetables and cover with aluminium foil. Cook for 60 minutes and serve with a glass of strong red wine (of course…).

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All photos are taken by us and are of food we prepared. Recipes are also created by us. The content of this blog is intellectual property of its creators, copies and derivative works must be authorised and reference the original.
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