Tuscan Braised Brisket
Pot roast is common in many cuisines, but of course, the Italian version brings a certain rustic charm. Here, beef brisket mingles with a mix of flavorful veggies, like shiitake mushrooms, slowly braised in a herb-packed broth of red wine and crushed tomatoes. Three hours in the oven, and the liquid reduces to a rich sauce—perfect for “bread spooning". Chef Pino recommends pairing with a side like roasted potatoes or a light pasta.
Nutritional facts
Protein
54g
Carbs
6g
Calories
460kcal
Fat
21g
Ingredients
Celery, Black Pepper, Red Wine, Canned Tomato, Carrots, Nutmeg, Extra Virgin Olive Oil, Kosher Salt, Beef Brisket, Clove, Red Onion, Garlic, Shiitake Mushroom, Italian Parsley
Contains celery.
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About Pino Luongo
Chef Pino Luongo is a pioneering Italian restaurateur and culinary icon, renowned for bringing the authentic flavors of Tuscany to the American dining scene. Born in Florence and raised in Porto Santo Stefano, he developed his love for cooking under the guidance of his mother. In 1981, he arrived in New York, where he worked his way up from a busboy to a celebrated chef and entrepreneur. He launched his first restaurant, Il Cantinori, in 1983, followed by a series of acclaimed establishments, including Coco Pazzo, Le Madri, Centolire, and Morso. With an unparalleled passion for Italian cuisine, Luongo has shaped the way Americans experience Tuscan flavors, blending rustic tradition with contemporary refinement.
Beyond his success as a restaurateur, Luongo is also a memoirist and cookbook author, sharing his culinary philosophy through books like Simply Tuscan and La Mia Cucina Toscana. His memoir, Dirty Dishes, offers a candid look at the highs and lows of his journey in the restaurant industry. Known for his bold personality and deep commitment to quality, Luongo continues to inspire food lovers with his expertise, creativity, and dedication to authentic Italian dining. His meal service reflects his lifelong pursuit of excellence—bringing handcrafted, flavorful dishes straight from his kitchen to your table.
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