Brasato - Italian Beef Roast

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Ingredients: 

1.5kg of rump roast or a similar cut, not too lean or it will be dry

1 large red onion, roughly chopped

2 large carrot, roughly chopped

2 stalk of celery, roughly chopped

1 garlic clove, roughly chopped

1 sprig of rosemary

2 glasses of wine (preferably Barolo)

1 tbsp of Zibaldone

5 tbsp olive oil and 1 knob of butter

Salt to taste. 

Procedure:


Marinade
Prepare the meat by cleaning the excess of blood.
Place it in a glass bowl with the onions, carrots, celery, garlic, rosemary, wine, Zibaldone,
Cover the bowl with cling film and place it in the fridge for at least 12 hours.

Cooking
Drain the meat, place it on a plate and wipe any excess of liquid.
Heat the oil and the butter in a large, lidded pan which will well contain the meat.

Add the meat and brown on all sides: you may need to increase the heat for this operation.

Turn the heat slightly down and add the vegetables and let it cook for 15 minutes.
Add the salt and the marinade. Cover with the lid and let it cook for 2-2.5 hours to over a low heat.
Once the meat is well braised, remove the meat from the pan and place it in a warm place.

With a hand held mixer, blitz the vegetable in the pan and put it back on the cooker for 2 or 3 minutes.
Slice the braised meat and place the slices on a warm plate. Pour on them the vegetable sauce and serve immediately.

Lovely served with mashed potatoes or polenta.