Bored with roast beef and yorkshire puds, I decided to venture into the memory banks and retrieve a pot roasted beef that I made in a small hotel kitchen in Tuscany with the chef. I was on a walking holiday in my late 20s for which we walked during the day and then had the opportubity to learn some Italian cooking in the hotel kitchen at the end of the day.
I made Brasato al barola and potato gnocchi enough for 60 covers which is probably why I have never forgotten the experience ….really shaping enough potato gnocchi for 60 is a feat never to be repeated!
This Sunday there was a piece of silverside in the fridge just sitting waiting for something more exciting to happen.
Whlist it most definitely would have been nice to have had a bottle of barola to hand as well as the other ingredients, sadly the rest of the fridge larder was barren. So it was a waitrose version of Italian Pot Roast Beef that I followed and have to say it was melt in your mouth delicious.
Well what to do with the leftovers…..the beef was easily shredded and the sauce with an addition of a handful of chopped basil and a sprinkling of as much dried crush chilli as you can stomach, made for a great pasta dish.