Shelly's Recipe

BRASATO IN BIANCO

Category: Beef

2 to 2 1/2 pounds meat of choice cut into bite sized pieces (i used a veal steak cut into 2 inch pieces, and a slab of pork ribs with the ribs cut individually but can use beef, beef ribs, rabbit, or other cuts of pork)
1 carrot, peeled and diced
1 celery stalk, diced
1 small onion, peeled and diced
3 cloves garlic, peeled and minced
1/4 cup olive oil
1 1/2 cups dry white wine
2 cups chicken broth (plus additional if needed)
2 tbsp each chopped fresh basil, parsley and thyme
Sea Salt
Cracked Black Pepper

Chopped fresh parsley, garnish

In a large heavy saucepan, heat the olive oil and brown all of the meat pieces until golden brown on all sides. Remove to a plate and add the vegetables. Cook the vegetables until they begin to soften. Add the wine, stirring all the browned bits from the bottom of the pan. Return the meat to the pan and continue to cook until the wine is reduced by half. Add the broth, and fresh herbs and reduce the heat to a simmer.

Cook, covered, for 2 hours turning the meat over every so often. Remove the cover and continue to simmer for an additional 30 minutes or so until the meat is very tender. If needed, additional broth can be added. Season with salt and pepper and serve as desired. Serves 4

Note: Most of the time the sauce thickens enough not to need any additional thickener added, but if you want a thicker "gravy" you can simply whisk into the juices a tbspor so of flour mixed first with a tbsp of softened butter.