Oddly enough, this is far more intricate than just a standard roast chicken with a pan sauce and brown rice. I should do a post about it, but figured I’ve done so many damned roast chicken recipes you’re probably bored with them. We’ll see, maybe in the future, eh?
When today’s Fatted Calf Newsletter rolled in, it took me by surprise. Well, okay I wasn’t surprised, just cornfused. Google didn’t help either, what exacly is this Brasato al midolo? Simply put, it’s, it’s … well here’s a quote. “We remove the bone from a beef shank and replace it with the bone’s marrow, fresh rosemary and black pepper to create the pot roast of your dreams.”
I’ll wait a few moments while you read that again. Dang, that’s some serious meat perfection right there. Kim was even nice enough to weave in a recipe for handling this little bundle of joy, so there’s no excuse for not reserving one right now. I think I’m going to have to just to SEE what it looks like, I’m really interested.
Uh, I’ve got a really nasty headache coming on. I’ll ramble for a bit, but I think I’m going to be a bit short today, hey.
Oh, dear oh dear LOOOOOOOOOOOOOOOK !!! Uh, I see Rabbit Boudin under the sausage heading. I’d like 6 tons, please. I’ve never had any, but I will soon, probably lunch on Saturday. OH man, looky here. There’s Saucisson a l’ail fume’, that must be the newish salami that JLee was talking about, I’m wondering about that. Why? Cause I have no idea what it is, that’s why. How do you find out? Buy and eat, that’s how. This, I can do.
Ya’ll take care and see you Saturday morning bright and early at the Berkeley Farmer Market.
Biggles
Please click through to read Kim O’Neill’s fab newsletter that she writes each and every week for your enjoyment.

Fatted Calf
Phone/Fax (510)653-4327
Of all the cooking methods, we have to own up to a particular fondness for braising. What is better on a chilly fall evening than something warm and saucy from the oven? There is a lot of pleasure leading up to the meal; the satisfied feeling one gets when gently browning the meat, adding aromatics, and the nothing-like-it smell of a few glugs of wine into the pot, beginning its’ descent into syrupy goodness. Add a luxurious, buttery starch, a salad of some bitter greens and you have a dinner that anyone would call delicious.
This week, just in time for darker afternoons, cooler temperatures, and the urge to turn the oven on, we have a braise to kick the braising season off right, Brasato al Midolo. This little number ups the richness quotient of just any old braise into the stratosphere by employing that friend to Real Butchers world wide: marrow. We remove the bone from a beef shank and replace it with the bone’s marrow, fresh rosemary and black pepper to create the pot roast of your dreams.
Here is our recipe for Brasato al Midolo.
1 Brasato al Midolo
extra virgin olive oil
about 2 pounds of shallots or cipollini onions peeled but left whole
freshly made meat broth or a mixture of glace de viande and water
Vin Santo (or whatever robust wine you might have on hand)
Salt
-Preheat your oven to 300 degrees.
-In a heavy bottomed pot over medium heat brown your Brasato.
-Add shallots and broth and wine to cover the meat by about two thirds.
-Place the pot in the oven and allow to cook for about three to four hours or until the meat is fork tender.
Saturday, November 5, 2005
SPECIAL
Brasato al midolo
Sausage
Pork Crepinettes with Pistachios, Caramelized Onions and Duck Liver
Merguez
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Rabbit Boudin
Basque Links
Pates, Confits & Terrines
Pork Cheek Terrine
Pate Maison
Duck Liver Mousse
Guinea Hen Terrine
Duck Confit
Duck Rillettes
Pork Rillettes
Salumi
Fegatelli
Petit Sec Aux Herbes
Pancetta
Mortadella
Spanish Style Chorizo
Saucisson Sec
Saucisson a l’ail fume’
Other Meaty Goods
Glace de Viande
Sugo di Carne
Bacon
Tasso Ham