posted by mamaSue 03-26-100 4:25 PM
* Exported from MasterCook *
Beef Braised in Milk
Recipe By : Giuliano Hazan
Serving Size : 4 Preparation Time :0:00
Categories : Italian; Main Entrees; Pork
Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter
1 tablespoon vegetable oil
2 pounds Beef Chuck roast
salt
freshly ground black pepper
1 medium yellow onion -- cut into chunks
1 medium carrot -- peeled and cut chunks
2 tablespoons red wine vinegar
1 cup whole milk
Heat the butter and vegetable oil in a heavy braising pot, then add the pork and brown on all sides. Remove the meat from the pot and season it with salt and pepper.
Lower the heat to medium-high, add the onion and carrot, and cook, stirring, for a couple of minutes. Add the vinegar and let it bubble away until it has reduced by half, scraping up the tasty bits on the bottom of the pan with a wooden spoon.
Add the milk. As soon as it begins bubbling, lower the heat to a steady simmer and return the seared meat to the pot. Cover with the lid slightly askew and cook until the meat is tender when pricked with a fork, about 1 1/2 hours.
Turn the meat about every 20 minutes while it is simmering.
If all the liquid evaporates before the meat is done, add a little water. When done, the sauce should be a dark walnut color and the consistency of mustard.
If it is too thin, remove the meat and raise the heat to reduce the sauce until it thickens. Slice the meat, place in platter, spoon sauce over to coat and serve.
Source: "Every Night Italian", by Giuliano Hazan