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Beef And Sausage Rapallo

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Beef And Sausage Rapallo has a great taste. Beef And Sausage Rapallo gets it taste from beef mixed vegetables and flavored with spices. Beef And Sausage Rapallo is inspired by many food chains across the world.
Ingredients
  Beef brisket 5 Pound (1 Piece, Fresh)
  Water/Meat broth 3 Quart (Canned / Freshly Made)
  Carrot 1
  Onion 1 Medium
  Celery stalk 1
  Parsley sprigs 4
  Bay leaf 1
  Whole black pepper 10
  Whole allspice 6
  Salt To Taste
  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)
Directions

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.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Servings: 
29

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