This Italian recipe is a traditional dish of the autumnal period in Lombardy; it is made with veal meat in an only piece and red wine.
The better piece of veal to use for this recipe is called “Cappello del Prete”, this piece is obtain from the shoulder of the veal, it has a long shape and it is a lean meat ideal for roast, boiled and brasato; therefore the better Italian wine is a red wine of good acidity like the Barbera d’Oltrepò or Dolcetto d’Ovada. It is an easy recipe to prepare but it needs two day of preparation in particular one night during which the veal meat is soaked in the red wine and the following morning for the cooking. The cooking should be slow and on a low flame so the meat absorb slowly the red wine and its taste. This dish can be served alone or better if it is accompanied with Polena and the better one is the Polenta of Bergamo.
INGREDIENTS (for 6 – 8 people):
1 kg of Veal meat (a only piece) the better piece is called “ Cappello del prete”
1 Carrot chopped
1 Celery chopped
1 / 2 Onion chopped
4 – 5 Leafs of sage
3 – 4 tablespoons of extra virgin olive oil
300 – 350 ml of Red Wine
PREPARATION TIME: 24 hour of soaking
COOKING TIME: 2 hours
WINE: Barbera d'Oltrepo' (Red Wine)
Place the meat "Cappello del prete" in a large pan with the chopped carrot, celery, onion, oregano and sage, pour on them the red wine and let them soak over night. The following morning remove all the ingredients from the pan and place them in a bowl, in the same pan preheat the extra virgin olive oil place in it the veal meat and let it brown. Then add the wine with the chopped vegetables, sprinkle with salt and let cook for about 2 hours slowly and on a low flame. During the cooking control that the wine doesn’t reduce too much and if necessary add some water in order to obtain at the end of the cooking a sauce. When the meat is ready cut it in slices, then place the sauce with the vegetables in a mixer and mix them in order to obtain a sort of cream. Now prepare the dish, place on it two or three slices of meat and pour on them the cream and some leafs of sage. The brasato can be served alone or with some polenta, with it the dish becomes complete and delicious.