Parma-Style Roasted Brisket
by Donato Coluccio, Chef, Donato's Restaurant, Pittsburgh, Pennsylvania
- 1 (48-ounce) Certified Piedmontese brisket flat
- ¼ cup + 3 tablespoons Parmesan cheese
- 3 tablespoons red wine
- Thinly sliced prosciutto (about 8 slices)
- Drizzle of olive oil
Preheat oven to 250°F.
Butterfly the brisket into 3 flaps. Lay the brisket on a cutting board. Use a long knife, holding the knife blade flat so that it’s parallel to the board. Make a horizontal cut into the side of the brisket one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the brisket 180 degrees. Still holding the knife parallel to the cutting board, make another horizontal cut into the side opposite the original cut, starting two-thirds of the way down from the top of the brisket and taking care not to cut all the way through. Open up the 2 cuts so you have a large rectangular piece of meat.
Pound the brisket until thin and even. Sprinkle 3 tablespoons of the Parmesan cheese over the brisket, then drizzle with red wine. Cover brisket with prosciutto, breadcrumb mixture (recipe follows), and the remaining ¼ cup Parmesan cheese. Roll up the brisket and tie with butchers’ twine.
Heat a large pan over medium-high heat, add olive oil, then sear the brisket roll on all sides to brown (about a minute each side). Remove the brisket and wrap tightly in aluminum foil, place in a roasting pan and roast for about an hour and 20 minutes, until the internal temperature of the roast is 135°F. Let the roast rest for about 10 minutes before slicing.
For the breadcrumb mixture:
- 2 teaspoons minced garlic
- 3 teaspoons minced shallots
- ¼ cup unsalted butter
- 3 teaspoons extra-virgin olive oil
- 1 tablespoon minced rosemary
- 1 teaspoon minced sage
- ½ cup Marsala wine
- ½ cup breadcrumbs
- ¼ cup parsley, chopped
To a saucepan over low heat, add minced garlic, minced shallots, butter, extra-virgin olive oil, minced rosemary, and minced sage. Sauté on low heat for 8 minutes, then turn up the heat and add Marsala wine, cook until reduced by half. Cool completely. Add breadcrumbs and parsley. Set aside.
Pairing: Macari Sette, which is a fifty-fifty blend of Cabernet Franc and Merlot from Macari Vineyards in Long Island, and is a nice pairing with the flavors in this dish.