Excuse us while we take a break from our featured cookbook. Do you have cookbooks that you turn to and always find a good recipe? Every Night Italian by Guiliano Hazan is one of my go to cookbooks. Yes it is written by Marcella Hazan’s son. I have not made a recipe out of the book that I would not make again. Tonight we had Manzo al Latte, Beef Braised in Milk. I have made Pork Loin Roast braised in milk but never beef. And why not? This was so delicious. The meat was tender and the sauce was the perfect consistency and was not heavy.
Manzo al Latte, Beef Braised in Milk from Every Night Italian –
2 tbsp butter
1 tbsp vegetable oil
2 lbs beef chuck, cut into 2 or 3 pieces to fit comfortably in the pot
Freshly ground black pepper
1 med. yellow onion, cut into 1/2 inch chunks
1 med. carrot, peeled and cut into 1/2 inch chunks
2 tbsp red wine vinegar
1 cup whole milk
Heat the butter and vegetable oil in a heavy breathing pot, then add the pieces of beef and brown on all sides. Remove the meat from the pot and season it with salt and pepper.
Lower the heat to medium-high and add the onion and carrot and cook stirring for a couple of minutes. Add the vinegar and let it bubble away until it has reduced by half scraping up with tasty bits on the bottom of the pan with a wooden spoon.
Add the milk. As soon as it begins to boil lower the heat to a steady similar and return the meat to the pot. Cover with a lid slightly askew and cook until the meat is tender when pierced with a fork about an 1 1/2 hours to 2 hours. Turn the meat every 20 minutes while it is simmering. if all the liquid evaporates before the meat is done at a little water. When this is done the sauce should be a dark walnut color and the consistency of mustard. If it is too thin, remove the meat and raise the heat to reduce the sauce until it thickens. Slice the meat, return it to the pot to coat with sauce and serve.
This dish can be made up to three days ahead of time reheat over gentle heat adding 2 tablespoons of water if necessary