Beef And Sausage Rapallo
|Beef brisket||5 Pound (1 Piece, Fresh)|
|Water/Meat broth||3 Quart (Canned / Freshly Made)|
|Whole black pepper||10|
|Cotechino sausage||1 1⁄2 Pound (1 Piece)|
|Carrots||4 Large, each peeled and cut into half|
|Whole potatoes||8 Small, scrubbed but not peeled|
|Whole onions||8 Small (Boiling Sized)|
|Celery stalks||4 Large, each cut into half|
|Chive sauce||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Put the brisket in a large baking pan and bake in a very hot oven (500°) for 35 minutes; turn meat over after the first 25 minutes (add 3 or 4 tablespoons water to pan if drippings begin to char).
Transfer brisket to a large deep kettle, and rinse roasting pan with some of the water or broth to free all the browned particles.
Cover meat with this liquid plus enough more to total 2 to 3 quarts.
Add to pan the carrot, onion, celery stalk, parsley, bay leaf, black peppers, allspice, and 2 teaspoons salt (if cooking liquid has none).
Bring to a boil, immediately reduce heat to a gentle simmer, and cover pan.
Cook for about 3 hours; meat should feel slightly tender when pierced.
Add the coteghino sausage and continue to simmer for 1 more hour.
Remove brisket and sausage from broth and keep in a warm place (such as a 200° oven) while you make sauce and cook remaining vegetables.
Strain and measure 2 cups of the broth; reserve for the chive sauce.
Bring remaining broth in pan to boiling.
Add carrot halves, potatoes, and boiling onions; cook, uncovered, for 15 minutes.
Add the celery; cook for another 5 minutes.
Remove vegetables from broth with a slotted spoon. (Refrigerate this broth for soups or other uses.) Slice brisket and coteghino; arrange on warm platter with vegetables.