Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Boneless rump or eye round roast

  2. 2 1/2 cups 592ml Dry red wine

  3. 1 cup 62g / 2 1/5oz Diced onion

  4. 1 cup 93g / 3 1/3oz Garlic clove - peeled and minced (large)

  5. 1 Celery rib - diced

  6. 1/4 teaspoon 1 1/3ml Freshly-grated nutmeg

  7. 2 Bay leaves

  8. 2 Whole cloves

  9. 4 tablespoons 60ml Butter - (1/2 stick)

  10. 1/2 cup 73g / 2.6oz Diced pancetta

  11. 2 tablespoons 30ml All-purpose flour Coarse salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the meat in a deep heatproof, noncorrosive casserole just large enough to hold it. Add the wine, half the onion, and the garlic, celery, nutmeg, bay leaves, and cloves. Cover the meat and refrigerate several hours or overnight, turning the meat occasionally. When ready to cook, drain the meat from the marinade and wipe dry. Drain the vegetables and reserve. Save the marinade. Wipe the casserole dry and melt the butter. Add the pancetta and the remaining onion. Saute for 3 or 4 minutes or until the pancetta just begins to crisp and the onion is soft. Transfer the mixture to a plate and reserve. Rub the meat with the flour and add to the drippings in the casserole. Brown the meat slowly on all sides. Return the pancetta mixture to the casserole along with the reserved vegetables. Cook slowly about 5 to 10 minutes. Add salt and pepper to taste, and pour in the reserved marinade. Bring the mixture to the boil, then lower the heat to a simmer, cover the pot, and cook about 2 hours or until the meat is tender. Remove the meat to a platter. Remove the bay leaves and cloves and discard. Place the remaining liquid and vegetables in a food processor or blender and pulse until smooth. Slice the meat and top with the sauce. This recipe yields 6 servings.


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