Name: Brasato e Patate in Umido (Beef Braised in Red Wine with Potatoes)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 carrot, roughly chopped; 1½ tablespoons extra-virgin olive oil; 1½ tablespoons unsalted butter; Freshly ground black pepper; Salt; 10 leaves of fresh sage; 1 bottle (750 ml) aged Barbera, Barolo, or Cabernet Sauvignon (see Note); 2½ pounds boneless beef in one piece, such as point of the rump, bottom round, or best possible pot roast; 5 or 6 garlic cloves, peeled and threaded on a bamboo skewer; 1 onion, roughly chopped; 1 celery rib, roughly chopped; 1½ pounds potatoes, peeled and cut in half

Preparation info

Serves
6

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

This secret recipe comes from Omelia Reneglio, via her grandmother’s maid, who was with the family until she was eighty-four years old. She, in turn, got the recipe from her friend and contemporary, the cook in a great Piedmontese house.

The taste of this remarkable braised beef depends on using the very finest ingredients available. You must start with a really nice piece of meat—were you in Piedmont, you would opt for the most prized of all Piedmontese beef from Carrù. Then you mu