Arrosto di Manzo
Ingredients
- 0.7 kgBeef roast (tied)
- 0.7 pcYellow onion (finely diced)
- 1.3 pcCarrot (finely diced)
- 0.7 pcApium graveolens (finely diced)
- 1.3 pcGarlic (crushed)
- 133.3 mlRed wine
- 1.3 tbspExtra virgin olive oil
- 20 gUnsalted butter
- 1.3 pcRosemary
- 1.3 pcBay leaf
- 0.7 pinchGray sea salt
- 0.7 pinchBlack peppercorns (crushed)
- 266.7 mlBeef stock (hot)
Method
A piece of beef with a dark, caramelized crust and juicy flesh that slices without resistance. The cooking juice is short, shiny, and concentrated with wine and herb aromas.
- 1
In a cast iron pot, heat the olive oil and butter. When the butter foams, sear the roast on all sides. The meat must have a uniform brown crust; this is where the flavor comes from.
- 2
Add the diced onion, carrots, and celery. Let them color slightly until the vegetables soften and the aromas are released.
- 3
Pour in the red wine. Scrape the bottom of the pot with a wooden spatula to release the juices. Add garlic, rosemary, bay leaf, and stock halfway up the meat.
- 4
Cover and simmer over very low heat. Baste the meat every 20 minutes with the cooking juices. The meat is ready when a knife tip enters it like butter.
- 5
Remove the meat and wrap it in foil. Let it rest so the fibers relax. Reduce the cooking juices if too thin: it should coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Never pierce the meat with a fork to turn it; use tongs to keep the juices inside.
- Resting is key: meat that doesn't rest loses all its juices when sliced and becomes dry.
How long does this dish keep?
Keeps for 3 days in the refrigerator in its juice. Reheat gently covered to avoid drying out the meat.
