Brasato Al Midollo by Dario Cecchini
Here is a recipe that Dario Cecchini generously shared with us. We thought you would enjoy seeing them, especially as they have been specifically created by a butcher for his restaurants and show his passion for letting great meat speak for itself.
BRASATO AL MIDOLLO - Marrow-braised Beef - Serves 6 to 8
Beef shank (about 5 pounds including bone) Marrow from shank
Sea salt and freshly ground black pepper
A handful of fresh rosemary, chopped
1/2 cup olive oil
2 pounds shallots, peeled, whole 1/2 cup vin santo
Have your butcher bone the beef shank, then ask that they top and tail the bone and cut the shaft in half lengthwise.
Heat oven to 180 (350°) degrees. On a cutting board, lay open the boned meat with cut side up. Season open side of beef with 2 teaspoons salt and 1 teaspoon black pepper. From the split bone, scoop out the marrow from each side with a small metal spatula.
Place the marrow in the center of the opened meat, along the same direction as the grain. Sprinkle with chopped rosemary. Roll the meat tightly, enclosing the marrow, and tie the roast with butcher string.
Place beef roast and olive oil in a large ovenproof casserole. Add the peeled shallots to the pan. Cover it and cook for 2 hours. Add the vin santo and cook for another hour. Remove the beef and allow it to rest for 10 minutes. Cut the strings, slice across the grain, serve with the shallots and pan juices.