A dish for Epiphany: braised of emigrant

Priest's hat

Dear friends,


I suggest a dish for the Epiphany, the "Braised of emigrant".



Ingredients for four people:
1 kg of beef, the priest's hat.
1 wine bottle of white wine.
A cup of beef broth.
One tablespoon of double tomato paste dissolved in a cup of hot water .
A tin can of peeled tomatoes.
100 g of bacon cured in a single slice.
Two carrots.
Two stalks of celery.
A beautiful onion.
Salt to taste
Freshly ground black pepper to taste
Olive oil to taste
A knob of butter.
Two cloves of garlic .
A sprig of rosemary .


Method: Take the rosemary's needles. Chop the needles of rosemary and the garlic cloves and add them in a mixture with salt and pepper. In the mixture, with garlic and rosemary, go put two pieces of salt and a pepper. Take the meat, massage it with the mixture of salt, pepper, garlic and rosemary and place in a bowl with the wine, carrots, onions and celery cut to pieces. Marinate the meat for a few days in the refrigerator. Melt the butter in a saucepan on the fire with a little of olive oil. Take the meat and brown it five minutes per side, until you will form a crust. At this point, add the vegetables to the meat from the marinade and the bacon cut into cubes. Let it cook for about twenty minutes. Then pour the marinade heated, the broth, tomatoes peeled and crushed twice tomato paste dissolved in water. Let it cook for at least four hours on low heat.Serve the braised sliced. The accompanying sauce can be used for pasta. Enjoy.



This blog is also addressed (indeed especially) Italians abroad. I remember that my colleague Stephanie Caracciolo Arriera Tamagno lives in Uruguay and my other coworker Morris Sonnino goes to Israel. In the past, the Italian emigrants had to make do and did not have anything like it was due to them. They were busy. The same goes for the kitchen. In the kitchens of Italian families emigrated to New York, rather who were born in Toronto or Sydney dishes that today are known all over the world. The ingredients are common. The priest's hat (or pulp shoulder, as shown in the photo above) is one of the cheaper cuts of beef. It is not a cut very thin and with nerves and is by slow cooking. But if cooked well, this cut gives a lot of satisfaction in the kitchen. I hope I have made ​​it clear that the food is not only taste but also culture and conviviality. Sincerely.