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Brasato alla Siciliana (Sicilian-Style Pot Roast)

4.9(9)

This is an Italian variation on the popular inexpensive American Sunday supper stand-by. Made with an inexpensive, even

by calou84523·published 2010-03-11

BeefMain Courses

Servings

Total time

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prep 15 min

Calories / serving

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Ingredients (14)

serves

3 pounds Beef Pot Roast
¼ cups Extra Virgin Olive Oilextra-virgin-olive-oil
1 teaspoon Red Pepper Flakes, Or More To Taste
3 cloves Garlic, Peeled And Choppedgarlic
1 quart Beef Stock, Or More Depending On Size Of Dutch Ovenbeef-stock
32 ounces, fluid Tomato Sauce (homemade Or Store Bought) Or Whole San Marzano Canned Tomatoes Crushed By Hand
1 cup Good Red Wine Such As Chianti Or Burgundy
1 pinch White Sugarsugar
1 Tablespoon Grated Lemon Peellemon
3 Tablespoons Fresh Lemon Juicelemon-juice
½ cubes Kalamata Olives, Pitted And Halved
2 Tablespoons Fresh Italian Flat-leaved Parsley, Roughly Choppedparsley
½ teaspoons Sea Or Kosher Salt, Or To Taste
½ teaspoons Freshly Ground Black Pepper, Or To Taste

Instructions (1 steps)

011. Preheat oven to 350° F. 2. In a heavy Dutch oven, heat 2 tablespoons of extra virgin olive oil over moderate heat until hot but not smoking. Add the pot roast and brown on all sides. Remove pot roast to a plate. 3. Add the ¼ cup of extra virgin olive oil to the Dutch oven and heat the olive oil. When the oil is hot, add red pepper flakes and garlic and cook until aroma is apparent. Do not allow garlic to brown! 4. Add wine, the sugar and tomato sauce/crushed tomatoes, grated lemon peel and the olives to the pan and bring to a simmer. 5. Add the pot roast to the sauce and add enough beef stock as to allow the liquid to come up 2/3 of the way up the beef. Add lemon juice and chopped parsley to the sauce and check for seasoning. 6. Bring the pot roast to a simmer on top of the stove, skim, cover tightly, and set in the lower third of a 350-degree preheated oven. Regulate heat so that the liquid remains at a gentle simmer for 2 1/2 to 3 hours, until the beef is tender. Turn the roast over several times during its braising. 7. Transfer roast to a cutting board and let stand for 10 minutes, covered with aluminum foil to keep warm. Slice the roast to your preference and serve topped with the tomato sauce from the Dutch oven. Polenta and crusty Italian or French make excellent accompaniments.