Neapolitan beef from the slow cooker

Ingredients for 6 servings:

• 1,500 g beef from the underside or false fillet
• 300 g tomatoes, chopped, from the can
• 100 g dried tomatoes, finely chopped
• 0.33 liters of red wine (e.g. Barolo)
• 5 tbsp olive oil
• 4 tbsp tomato paste
• 1 onion(s) or 2 shallots, diced
• 6 cloves garlic peeled and crushed
• 2 cloves garlic, very finely sliced
• 15 basil leaves
• 1 bay leaf
• 1 stalk(s) celery or 1/8 bulb, finely diced
• 4 sprigs of flat, fresh parsley
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) cinnamon powder
• 1 clove(s)
• 80 g bacon (pancetta or bacon without rind and cartilage), cut into fine strips
• 1 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 9 hours; Total time approx. 1 day 9 hours 30 minutes

buttery tender meat with great sauce and easy to prepare

In a large (9 l) freezer bag, combine the wine, 2 tablespoons of olive oil, celery, onion or shallots, 5 cloves of garlic, the sugar, the parsley, 10 basil leaves, and seasonings, stirring or shaking to make a marinade. Add the meat and, using a straw, suck out all the air, then tie the bag tightly. To be on the safe side, transfer the bag to a second bag or place it in a bowl and marinate in the refrigerator for at least 12 hours, preferably 24. Turn it occasionally, but this isn’t important, as the vacuum seal will allow the marinade to penetrate everywhere. Remove the meat from the freezer bag after the time has elapsed and pat it dry. Save the marinade. Using a sharp knife, pierce small holes in the meat and insert a slice of garlic and a strip of bacon into each one. Heat the remaining oil in a pan and sear the meat well on all sides to retain the roasted flavor. Then transfer it to the slow cooker. Toast the tomato paste in a pan, add the chopped tomatoes, and bring to a boil briefly. Then pour the marinade through a sieve into the pan and reduce slightly. Then pour it over the meat. Cook on “LOW” for about 9 hours, until the meat is buttery tender. Turn it over halfway through. When the meat is tender, remove it, wrap it in foil, and let it rest for 15 minutes. In the meantime, season the sauce again with pepper and salt. Then slice the meat and pour the sauce over it. Garnish with the remaining 5 basil leaves.