Ingredients
| 2 lbs. | beef brisket | | Salt, to taste | | Freshly ground black pepper, to taste | | 6 tbsp. | virgin olive oil | | 1 | md. carrot, finely chopped | | 1 | md. Spanish onion, finely chopped | | 1 | celery rib, finely chopped | | 1/4 lb. | pancetta, cut into 1/4-inch dice (or substitute bacon) | | 1 bottle | barolo or | | other heavy red wine | | 2 cups | Basic Tomato Sauce | | 1 recipe | Turnip Risotto |
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Instructions
Season brisket liberally with salt and pepper. In a 6- to 8-quart heavy-bottom casserole, heat olive oil until smoking. Place brisket in casserole and brown all over, turning repeatedly, until dark, golden brown (10 to 12 minutes). Remove beef and set aside.
Pour oil out of pan and add carrot, onion, celery and pancetta and cook until light brown and starting to soften. Add red wine and Basic Tomato Sauce and bring to boil. Add meat and lower heat to simmer. Cook for 1-1/2 to 2 hours, or until meat is very tender. Check heat often. If boiling hard, lower the heat.
After two hours, remove meat and set on cutting board. Reduce cooking liquid to 2-1/2 to 3 cups and season with salt and pepper. Slice meat and place over Turnip Risotto. Pour sauce over and serve immediately.