Manzo Braised

Ingredients for 6 servings:

• 1 garlic clove(s), finely chopped
• oregano
• salt and pepper
• 10 slice(s) bacon (pancetta), cut into strips
• 1 ½ kg roast beef, for braising (preferably from the topside)
• olive oil
• 2 onions, coarsely chopped
• 2 carrots, roughly chopped
• 2 stalk(s) celery, roughly chopped
• ½ bottle of red wine (Barolo)
• 2 cup(s) beef broth
• 1 can tomato(s), coarsely chopped
• 1 bay leaf

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Braised beef with Barolo

Mix the garlic, oregano, salt, and pepper together, then toss the pancetta strips in the mixture. Using a sharp knife, make deep cuts in the beef and press the pancetta strips into the cuts. Then tie the roast together. Heat olive oil in a large pan and sear the meat on all sides over moderate heat. In a roasting pan large enough to hold the roast, sear the chopped onions, carrots, and celery in olive oil for 10 minutes, stirring frequently. When the mixture is soft and lightly browned, place the roast on top. Add half of the red wine to the now empty pan. Bring to a boil quickly over high heat to loosen any cooking juices. Pour the beef stock, tomatoes, and bay leaf over the roast. The liquid should cover up to 1/3 of the roast; if it’s not quite there, add a little more wine or stock. Cover the meat in the roasting pan and braise in the oven at 160°C for about 2 hours. When the roast is tender, slice it on a wooden board, arrange it on a warmed platter, and keep it warm. Puree the vegetables, season with wine, salt, and pepper, and bring back to a boil. Pour some of the sauce over the roast and serve the rest separately. Polenta goes particularly well with the meat and the sauce.