Lib & Connie at the Spur (grannies didn't look like that when we were kids); my good friend of many years and possible cousin Bobby Winston, demolition expert and long- time proprietor of Winston's Chevron, by Connie, trying to scare the camera (Bob is a descendant of Italian- Swiss miners, the Papas and the Strozzis, first into this country before 1860). He loves to give his baleful Jenghiz frown-- "Be careful, I might break the camera!- but I can testify he is the kindest and most loyal of friends. Finally, Reid and me outside Casa Q; photo by Connie.
Brasato by Roberto Buonfante:
"Soak the meat in chunks or cubes in a large bowl totally covered with red wine and add the following: onion, celery, carrots, cloves, bay leaves and very important cracked juniper berries.This mix stays in the refrigerator at least 24 hrs, stir everything at least once.
"Cooking in a pan, I use copper for best results but any would be fine, extra v. olive oil sautee the meat keeping the wine and everything except cloves that are removed with a strain or placed in advance inside a half onion like nails . Add everything and cook with a lid until meat is tender and fully cooked, maybe 1 hour.
"When cooked add one glass of milk with a spoon of flour well dissolved in the milk. Pour into the brasato and cook until the flour is done, let say 15 more min. At the end I add a teaspoon of ground unsweetened cocoa, strange but amazing the result.
"I serve over polenta."
I used elk rather than boar, added a single dry ancho chile for flavor more than heat, and considering altitude among other things cooked it all afternoon in a closed Dutch oven but in an oven set at only 200 degrees. it was at least as good as he predicted.
2 comments:
What a fun visit! Thanks for your hospitality and see you next month
Looks like a fun time with great people.
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