Punta di Petto Piatto Unico
(All in one Roast Brisket)
I call this a piatto unico because it's a roast dinner all in one.
So next Sunday rather than spending hours slaving over
roast beef with all the trimmings try this super easy alternative.
Vediamo come si fa!
800g Beef Brisket
2 Large Carrots
1 Large Fennel
5-6 Medium Potatoes
800g Punta di Petto
2 Carrote Grosee
1 Finocchio Grande
5-6 Patate Medie
Dado di Pollo
È ora di cucinare!
Pour approx 80ml of E.V.O oil into a suitable roasting dish. Make sure the bottom is fully covered.
Tear off some rosemary leaves and sprinkle into the oil.
Peel the carrots and cut diagonally into approx 2cm thick slices.
Peel and wash the potatoes and cut in half length ways
Separate the fennel into chunks and peel the shallots, trimming the ends
Spread the prepared vegetables out in the roasting tray and coat with black pepper and a little salt
Take a few sprigs of rosemary and carefully insert them into the middle of the brisket taking care not to damage the string.
Coat everything with a little drizzle of E.V.O oil and add some rosemary leaves, pepper and salt to the brisket.
Wrap tightly with foil, make sure that there aren't any gaps and cook in a preheated oven at 150°C
After 1 hour carefully lift the foil and pour a glass of white wine over the dish and a mug of chicken stock. Cover with the foil again and turn the heat up slightly to 170°C. Cook for another 2 hours without disturbing it
Mamma mia che aroma!
I consigli di Melissa
When cooking for my young family of four I find that 800g of brisket is plenty with some leftovers for sandwiches the next day. If you need more or less you'll have to adjust the cooking time. There are lots of websites where you can check cooking times for meat based on weight.
The juice that gathers in the roasting tray is absolutely delicious! Make sure you have plenty of crusty bread for la scarpeta!
There are other vegetables you could add to the mix. Why not try adding some parsnips or swede if you have room.