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Ingredients
- 2 oz dried porcini mushrooms
- 2 T. olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 pound boneless beef brisket or chuck or veal shoulder, cut into large pieces or chopped
- 1 cup dry red wine
- 1 clove garlic, minced
- 3 T. chopped fresh flat-leaf parsley
- 2-3 cups light meat stock, or as needed
- Salt and freshly ground black pepper
Details
Servings 4
Preparation
Step 1
Soak the mushrooms in hot water to cover for 30 minutes. Drain, reserving the liquid, and chop finely. Pour the liquid through a fine-mesh sieve lined with cheesecloth. Set the mushrooms and liquid aside.
In a large saute' pan, heat the olive oil over medium heat. Add the onion, carrots, and celery and saute' until softened, about 8 minutes. Add the meat and brown on all sides; the timing will depend on the size of the pieces. Add the wine and cook until garlic and parsley and then add the porcini and their soaking liquid and enough stock to just cover the meat. Bring to a gentle boil, reduce the heat to low, cover partially , and simmer gently for 2 hours or longer, until meat is tender, adding more stock as needed to prevent scorching. At this point, the sauce should be thick and the juices should coat a spoon. Season to taste with salt and pepper.
If you have used large pieces of meat, remove them with a slotted spoon and pass the rest of the sauce through a foot mill. Serve the meat as another course and toss the sauce with the pasta. If you started with chopped meat, simply serve the tocco tossed with the pasta.
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