Ingredients Jump to Instructions ↓

  1. 2 1/4 pounds (1 k) beef suitable for braising, for example rump.

  2. 1/3 cup olive oil

  3. An onion

  4. A stick of celery

  5. 1/4 pound (100 g) speck (you'll want it fattier here)

  6. A carrot

  7. A plum tomato

  8. A cup of beef broth

  9. Salt & pepper

  10. A bunch of aromatic herbs (for example thyme, marjoram, and a touch of oregano)

  11. 2 cups Santa Maddalena wine

  12. A bunch of parsley, several leaves of sage, and a bay leaf

  13. A clove of garlic

Instructions Jump to Ingredients ↑

  1. Cut the speck into thin strips and use it to lardon the meat, with the assistance of a lardoning needle (if need be make punctures in the meat with a thin-bladed knife and slip the lardoons into the holes). Dice the carrot, onion and celery.

  2. Preheat your oven to 360 F (180 C).

  3. Heat the oil in an ovenproof pot and brown the meat, turning it to get all sides. Season with salt and pepper; add the carrot, celery and onion, and continue cooking, stirring things about, until the onion is golden. Chop the tomato into the meat, then stir in the wine and add the herbs, sage, garlic, and bay leaf, putting them in a muslin bag to make it easier to remove them. Cover the pot, and when the liquid begins to simmer transfer it the pot to the oven. Cook the meat for another hour, sprinkling it occasionally with a little broth and turning it. When it is tender, remove it to a platter and keep it hot; discard the herb bag, reduce the sauce over the stove, and, when it has thickened some, correct the seasoning. Spoon the sauce over the roast and serve.

  4. Yield: 4 servings braised meat with Santa Maddalena wine.


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