Brasata al Barolo with polenta and horseradish gremolata from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria by Nancy Silverton and Matt Molina and Carolynn Carreño

  • beef short ribs
  • carrots
  • celery
  • polenta
  • rosemary
  • horseradish
  • lemons
  • onions
  • dried oregano
  • parsley
  • thyme
  • tomato paste
  • canned tomatoes
  • chicken stock
  • sparkling water
  • dried porcini mushrooms
  • Barolo wine
  • Parmigiano Reggiano cheese
  • celery leaves

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on March 25, 2012

    p. 230 - If you love short ribs please run to your butcher and then make this recipe! This dish just makes you smile. You’ll start smiling when the enticing aromas of a full bottle of Barolo reduces in the pot atop the stove. But wait, it gets even better once you put the tightly covered pot into the oven to braise for 3 hours. The aroma that wafts from your home is intoxicating. Our neighbour, out to flatten his lawn, couldn’t help but lean over the fence and ask mr bc if that smell was coming from our house! Instead of removing the veggies and reducing the broth, I used the Bamix and pureed them, adding immediate thickness and flavour. I then continued to reduce by half. I think mr bc would have bathed in that sauce. So rich with deep, homogenous flavours. The meat fell off the bone. We opted to serve over sweet potato gnocchi and skipped the Polenta and Horseradish Gremolata part tonight. We’re still smiling. Photos here:

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