Braised beef marinated in white wine

Ingredients for 8 servings:

• ½ liter dry white wine
• ¼ liter olive oil
• 1 bunch parsley, finely chopped
• 1 bay leaf, crushed
• 1 pinch(s) allspice
• 1 pinch(s) nutmeg
• 1 tbsp salt
• 2 kg roast beef for braising
• 2 tbsp butter
• 2 tbsp olive oil
• ⅛ liter white wine, dry
• ¼ liter beef broth
• 2 tbsp parsley, finely chopped
• 1 anchovy fillet(s)
• some lemon juice
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 3 hours

Manzo alla Sarda

In a large bowl, whisk together the white wine, olive oil, finely chopped parsley, crushed bay leaf, ground allspice, nutmeg, and salt. Place the rolled and tightly tied roast beef in the bowl and turn it over in the marinade until thoroughly moistened on all sides. Marinate the beef for at least 6 hours at room temperature or 12 hours in the refrigerator, turning occasionally. Preheat the oven to 175°C (350°F). Remove the beef from the marinade and dry thoroughly with kitchen paper, reserving the marinade for later use. In an ovenproof saucepan large enough to comfortably hold the beef, melt the butter and olive oil over moderate heat. When the foam has subsided, add the beef and sear on all sides. Place the seared meat on a plate and drain off almost all of the browned fat from the casserole, leaving only a thin layer. Pour in the marinade and bring to a rapid boil over high heat until it has reduced to 1 cup, using a wooden spoon to stir in any drippings that have cling to the casserole. Return the beef to the casserole and add 1 cup of white wine and the beef broth. The liquid should cover the meat well. Add more beef broth if necessary. Bring the liquid to a boil over high heat and place the roast over medium-high heat. Braise the roast for 2 to 2 1/2 hours, turning frequently. When the meat is tender, transfer the roast to a carving board. Strain the braising broth through a fine sieve into a 1 1/2 to 2 quart saucepan. Let the sauce stand for a minute or two, then use a large spoon to skim as much of the surface fat as possible. Now bring the sauce to a rapid boil over high heat, stirring occasionally, until it has reduced to about 2 cups. Stir in the 2 tablespoons of finely chopped parsley, the chopped anchovies, and the lemon juice. Taste the sauce and adjust the seasoning if necessary. Remove the string from the roast and cut into thin slices. Arrange the beef slices, slightly overlapping, in a row on a warmed serving dish. Spoon a few tablespoons of the hot sauce over the top and pass the remaining sauce in a sauce bowl. Garnish the roast platter to taste. The roast tastes great with boiled potatoes. Served with baguettes, it is a popular party favorite.