KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
While the perfume of clove permeates this dish, it is not cloying or overpowering. Like most braises, garofolato can be cooked the day before and reheated. It is delicious served with mashed potatoes. Any leftover beef can be shredded and used as a filling for cannelloni or chopped into bits, added to the pan juices and served as a sauce for pasta. Meant to be served with petite sirah or other such big wine.
About 6 tablespoons olive oil, or as needed
1/3 pound pancetta, cut into 1/4-inch-thick slices and cut crosswise in 1/4-inch-wide pieces
2 large yellow onions, chopped (about 4 cups)
4 carrots, peeled and chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 3/4 cup)
1 1/2 tablespoons minced garlic
1/2 teaspoon ground cloves
2 teaspoons chopped fresh thyme
2 pounds brisket, boneless short ribs or well-marbled chuck, cut into 2-inch pieces
1 1/2 cups beef stock
4 tablespoons tomato paste
1 1/2 cups dry red wine
Salt
Freshly ground black pepper
|
1st Keep
 srfrgrl68
|
Comments