Arrosto di Manzo

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.

• Prep time: 20 min
• Cook time: 110 min
• Difficulty: Medium
• Calories: 501
• Protein: 38 g
• Carbs: 5 g
• Fat: 26 g

Ingredients

• 0.7 kg Beef roast ( tied )
• 0.7 piece Yellow onion ( finely diced )
• 1.3 piece Carrot ( finely diced )
• 0.7 piece Apium graveolens ( finely diced )
• 1.3 piece Garlic ( crushed )
• 133.3 ml Red wine
• 1.3 tbsp Extra virgin olive oil
• 20 g Minimum butter sweet
• 1.3 piece Rosemary
• 1.3 piece Bay leaf
• 0.7 pinch Gray sea salt
• 0.7 pinch Black peppercorns ( crushed )
• 266.7 ml Beef stock ( hot )

Instructions

1. Searing the meat

   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. Sweating the aromatics

   Add the diced onion, carrots, and celery. Let them color slightly until the vegetables soften and the aromas are released.

3. Deglazing and liquid addition

   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. Slow cooking

   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. Resting and slicing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in its juice. Reheat gently covered to avoid drying out the meat.