Check out the new, mobile-friendly!

Brasato di Manzo With Rosso Conero

Chef Michael White, Osteria Morini, New York
Owen Dugan
Issue: October 31, 2011

Chef Michael White is known for cooking refined, inventive Italian food in upscale restaurants. And he proves it in this recipe he shared with Wine Spectator. It is Brasato di Manzo, which means simply "braise of beef. The main thing, though, is that this is a crowd-pleaser, a hearth in a pan. As White says, "Everyone loves long-cooked meat."

For the full article, check out the new issue of Wine Spectator, on newsstands October 4, 2011.

To continue reading this page, become a member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories