If you like braised meats and stews check this out!

Posted on 08 February 2009 by ChefBud

This is a quick and easy way to make a pot roast or beef stew fresh and flavorful. Gremolata is a mixture of minced garlic, fresh chopped flat Italian parsley, and lemon zest. It is a classic garnish for Osso Buco, and gives the classic umami dish a bright fresh taste.

I make braised beef dishes often at home. Yesterday I made beef cheeks braised in Barolo. Usually, I braise something a bit more traditional like short ribs, pot roast, beef stew or beef Bourgogne. My family loves when I finish up these slow cooked favorites with this Asparagus Gremolata.

asparagus

Asparagus Gremolata

1 bunch steamed asparagus, cut in 1” sections
1 clove garlic, minced
1 t flat Italian parsley, minced
½ t lemon zest, preferably organic

While the asparagus is still hot, toss all ingredients together and season with salt and pepper to taste. When you serve your stew or braised dish, spoon some Asparagus Gremolata over each bowl or pass it at the table.

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