Belly Prescription Frank Falcinelli

Belly Prescription Frank Falcinelli

In Russia, beef breast basically boiled, the Israeli tradition prescribe cook the meat in the oven at a low temperature mode — so beef turns out very soft and gentle. Not surprisingly, the same technique used by many a guru of cooking, such as, for example, Frank Falcinelli, the recipe of which we will try to play today at home.

Belly Prescription Frank Falcinelli

Ingredients:
Brisket, fat cut to 6 mm. 1 kg
Dry red wine 2 cups
Red wine vinegar 1 cup
Juniper berries, crushed 4 pcs
White pepper 2 h. L.
Carrots, chopped 2 pcs
Stalk celery, finely chopped 1 piece
Garlic, finely chopped 2 cloves
Onion, finely chopped 1 piece
Rapeseed oil 0.25 cup
Sour apples, chopped 2 pcs
Raisins 0.5 cups
Bay leaf 1 piece
Chopped thyme 1 tsp
Chicken broth 0.7 cups
Salt and freshly ground pepper to taste

Preparation

In a large, resealable plastic bag to put bacon. Add red wine vinegar, juniper berries, white pepper, carrot, celery, garlic and 1 chopped onion. Vent. Close bag and put into the refrigerator overnight or up to 2 days.

Preheat oven to 135 ° C. Strain the marinade, discard all solid ingredients. Brisket is dry. In a large enameled cast-iron pot heat the oil. Season brisket with salt and pepper and cook over moderate heat until lightly browned, about 8 to 10 minutes. Put the brisket on a large plate. Add to the pan the remaining onions and apples and cook over moderate heat, stirring often, until they are soft, about 7 minutes.

Return the bacon to the pan. Add raisins, bay leaf, thyme and strained the marinade. Season with salt and pepper and bring to a boil. Cover and cook in the oven for about 3 hours, until the meat is very tender; 1.5 hours later, turn the brisket.

Put Brisket on a plate, cover and keep warm. Strain the liquid from the bacon from the pan to the heat-resistant bowl, remove all solid particles. Pan rub and add the liquid and chicken broth. Cook at a moderate temperature until the volume is reduced by half, about 20 minutes. Season the sauce with salt and pepper. Thinly slice the brisket. Serve with sauce.

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