MATER‘s Primitivo Brasato (www.osteriaconchetta.it)
Ingredients for 4 people
-800 gr of “capello del prete” (beef shoulder)
-1 bottle of primitivo Mater
-1 piece of celery
-2 laurel’s leaf
- 5 cloves
- 5 juniper berries
- 20 gr of 00 type flour
- salt and pepper
- 1 small glass of cognac
- 40 gr of butter
Clean celery and carrot.
Peel and clean the onion; cut in 4 parts and insert the cloves inside of them.
Lay the beef in a container with the vegetables, the laurel, the juniper berries and fulfill the container with the Mater Primitivo.
Cover and leave the ingredents marinade for at least 12 hours.
Let drip the beef and flour it.
Filter the liquid (wine+vegetables+spicies) and remove the cloves.
Chop all the ingredients of the liquid except for the laurel and the juniper berries.
Lightly frie the chopped vegetables, the laurel and the juniper berrier in a pot with the butter.
Add the beef and let it brown. Moisten it with the cognac.
Add salt, pepper and the liquid.
Cover the pot and cook at slow temperature for 3 hours adding the broth (if necessary).
Drain the beef and keep it warm.
Reduce the cooking sauce on the cooking on the stove il sugo.
Slice the beef, cover it with the reduced sauce and serve it!
This is the Mater‘s Primitivo brasato receipe by Pier from Osteria Conchetta – Milano