Milanese Braised Beef

  • detailaddict Posted: 01/31/09
    Worthy of a Special Occasion

    This was very good, though questionable as a "light" recipe, and I would need to make some prep work and cooking time adjustments before making it again. Rolling it up was akward, and after 15 minutes on the stove top and only 2 1/2 hours in the oven it was more than done. I served it with Milanese Risotto (Sept. 2007). With a few changes I would make this again and serve it to company but it's too heavy to be a regular, weeknight meal.

  • fairydragonstar Posted: 01/01/09
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    I prepared the recipe as directed...I did make the following changes I did not use as much pancetta and garlic as called for...There just did not seem to be enough places to stuff it in there I also used dried basil as the grocery store was out of fresh I also did not roll the roast there was just no way to do that...It was fantastic for flavor and I served it for guests and everyone raved next time I will try it in the crockpot Tried it in the crockpot and was really good

  • cpalma Posted: 01/05/10
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    This dish was incredible. It is now my favorite CL recipce of all times. I cannot believe the flavor I got from this dish. It was easy to make and at the end the meat fell apart.

  • daneanp Posted: 03/21/09
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    The cut of meat I got was impossible to roll, so I didn't. I substituted bacon for the pancetta and potatoes for the parsnips. I increased the temp by 25 degrees and cut the cooking time by an hour. The meat was tender and delicious. It reminded me of the pot roast my mother used to make when I was a kid. We ate dinner for 2 nights off this dish. There is a little more time and effort involved but I think it was worth it. Definitely a great winter weekend meal.

  • DavidLovesFood Posted: 01/25/09
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    I made this the day before we served it and it was "Outstanding". I made it as specified. Will definitely make this again. Try it, you'll like it.

  • TsKitchen Posted: 02/01/09
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    I would make this again...good flavor, impressive & earthy; however, next time I would make the following changes. Less cloves & cinnamon...enjoyed the flavor, but it was a bit too much. Definitely strain the broth and refrigerate to remove the ton of fat (pancetta & chuck roast = fat). The carrots and parsnips are very similar in flavor & texture so the addition of some new potatoes or sweet potatoes might be good.

  • Barbawana Posted: 01/20/09
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    This is excellent! Made it almost exactly as is. Used dried herb, and added rutabaga. Would not change amts of clove and cinnamon because it adds to complexity. Cooked day before I served. My husband raved to his buddies!

  • bostonsmaman Posted: 01/15/09
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    Superb! I used standard under blade pot roast meat, cut the slits and stuffed them with bacon and garlic (time consuming, but worth it) but did not tie it. I used a fabulous Chianti...probably why it was so wonderful...but the flavors were excellent over a warm parmesan polenta. I skipped the parsnips b/c I don't like them and double up on the carrots. My sauce was also thick enough that I didn't think adding the cornstarch would add anything, so I served it as-is. This will be my new pot roast recipe.

  • gtucker Posted: 01/11/09
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    I jumped on this recipe and made it exactly as specified. It was delicious and is definately a repeat. I would use less cinnamon and clove - even the little amounts called for was very strong. Carrots and parsnips were fantastic. Making the sauce as specified (strain the broth and thicken) made for an outstanding final flavor and presentation treat.

  • Jeanne15 Posted: 02/13/09
    Worthy of a Special Occasion

    After buying a bunch of the ingredients for this dish just to make it, and spending a lot of time in the kitchen to prepare it, I was very disappointed. Boneless chuck roast is gross-so fatty, and the whole dish was a tasteless. NOT worth the time, would not make again. The disclaimer is I'm not a big "hunk of meat" person, but I think even if you were this would not be the recipe to choose.

  • jennybee Posted: 01/16/09
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    Delicious, but extremely rich. I would cut down on the cinnamon and clove and would make a ahead so that I could chill it and remove the fat. That said, it was so delicious that my husband and I stopped our conversation as soon as we tasted it so that we could just enjoy the taste. Yummy.

  • amdamom Posted: 02/16/09
    Worthy of a Special Occasion

    My husband hates it when I try new dishes out on company but we had no complaints with this one! The make ahead factor was helpful when getting ready for guests as it is a meal all in one pan. I did not roll the beef and found that I needed only a fraction of the pancetta and garlic called for. The results were flavorful and tender. I served this over whipped cauliflower. I loved the hint of cinnamon flavor of the finished product. We'll be having this again!

  • ggegge Posted: 01/27/09
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    Really delicious and the leftovers were even better. I used rolled and tied chuck steak with great results.

  • Loves2Swim Posted: 02/11/09
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    Great flavor. Added potatoes. Next time I'll add turnips, too.

  • coloradomama Posted: 03/18/09
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    My family loved this recipe! I used rutabagas instead of parsnips and an elk roast, which cut down on the fat of the chuck roast. The pancetta added a great flavor, a little extra effort but worth it. What a nice change from regular pot roast!

  • StephanieArthur Posted: 02/23/09
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    Ugh. Wayyyyyyyyy too much effort for mediocre results. If I were to make it again (Don't plan to), I would add potatoes (turnips aren't that great) and use a slow cooker. It took forever to get the veggies cooked and I even cut the sizes in half of what they suggested. Are they supposed to be raw-like? eeeew.

  • tebayseattle Posted: 02/09/09
    Worthy of a Special Occasion

    Absolutely fantastic. We made this with no alterations to the recipe and found the flavors to be just right (the clove and cinnamon really add to the dish). We did use fresh bay leaves, but left everything else as-is. For a delicious accompaniment, I made a creamy fontina polenta to serve the beef over: Get one or two of the pre-prepared polenta tubes at the grocery store, microwave them until warm (out of the wrapper, of course), toss 1/2 cup or so of good-quality fontina (preferably fairly firm) into a food processor and process until coarsely ground, add the polenta (cut into cubes) and process - adding cream and beef broth until it reaches a smooth consistency, then warm in a saucepan to melt the cheese and meld flavors, add salt and pepper to taste.

  • erwin22 Posted: 10/07/09
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    I just made this last weekend and pretty much followed the recipe to a tee and it was amazing! This is now one of my favorites for the fall/winter months. It did take a long time but it's well worth it. The only thing I changed was that I used a Merlot instead of a Chianti. I served with some corn bread and some red wine. Love this recipe!!!

  • roxykooks Posted: 10/11/11
    Worthy of a Special Occasion

    Made this roast with a rolled cross rib roast....less fat....made just as recipe called...except used fresh ground cinnamon and cloves..wow what a bang using just made spices...The vegetables together rocked. I seared the studded meat until nicely browned..I too didn't need all the garlic and pancetta..but surley wasn't going to toss them...so added the extras to the cooking pot...A crock pot..cooked on low for maybe 6 hours, then added the sliced veggies, cooked another 2 hours...added the cornstarch mixture uped it to high, cooked 10-15 min. until thickend....I served it over pasta...My Italian hubby loved it sooooo much...Said it was better than his mom made...and THATS saying alot for an Italian...He said pass on the cornmeal...the word is PASTA..

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