Barolo Braised Beef (Manzo Stufato)
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INGREDIENTS 1/2 pound beef rump roast
2 ounces pancetta, cut into strips
2 cloves garlic
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
1 stick celery, chopped
1-1/8 cups red wine (Barbera or Barolo)
Salt
Freshly ground black pepper
1 tablespoon tomato paste
Meat stockLard the meat with a few pieces of pancetta and then rub with a cut garlic clove.
Heat the oil and butter in a large saucepan and add the meat, tied with kitchen string. Then add the second garlic clove and the chopped vegetables. Brown and add the wine. When the wine has evaporated, add salt and pepper and pour in the tomato paste mixed with a little hot meat stock.
Cover and simmer gently for about 4 hours, adding more hot stock as necessary. Strain the sauce (it should be quite thick) and serve piping hot with the sliced meat.
This dish is best reheated and served the following day. It is traditionally eaten with polenta.
Makes 4 servings