Stracotto, Farro, Parsnip, Pinenut, Carrot Top Gremolata
Pan roasted to medium rare (unless otherwise specified) in butter and thyme and finished in the oven. Pick up time for MR is 20 minutes. Chuck (shoulder) is braised (red wine, mirepoix, bay leaf, thyme) to total tenderness (Stracotto means overcooked in Italian) and glazed in the jus from its cooking. This style of beef cooking is very classic in Piedmont and all the North of Italy. Served with farro (water and shallots) that is finished with pine nuts, olive oil and parsnip puree (parsnip and milk). Also on the plate are roasted parsnip and carrots cooked two ways: confit in olive oil and pickled (white wine, white wine vinegar, mustard seed, black pepper corn, thyme). Topped with gremolata (minced lemon zest, raw garlic, black pepper and carrot tops) as well as toasted pine nuts. (Gluten*, Pine nuts*, Alcohol*, Dairy*)
And cabbage rounds.
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