LOMBARDY - Beef with Olive Oil sauce
SKU:
Slow-Cooked Beef with Anchovies and Herb Sauce
Total Time: 2 hours 30 minutes
Servings: 6
Ingredients
- 3 lb high-quality beef (pulp or roast cut)
- 1 cup Viaggio Extra Virgin Olive Oil
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 onion, chopped
- 4 garlic cloves, sliced
- 1 cup dry white wine
- 10 anchovy fillets
- A handful of desalted capers
- A bunch of fresh parsley
- All-purpose flour, for dredging
- Salt, to taste
Instructions
- Make deep incisions across the surface of the beef to form pockets. Insert anchovy fillets and garlic slices into each pocket.
- Lightly coat the beef in flour. In a large pot, heat 2 tablespoons of Viaggio olive oil and sear the beef on all sides until a golden crust forms. Remove from heat.
- Add the chopped onion, carrots, celery, 2–3 anchovy fillets, and the remaining garlic to the pot. Pour in the remaining olive oil and white wine.
- Add enough water to almost cover the beef. Bring to a gentle boil over medium heat, then reduce to a low simmer. Cook for 2 to 2½ hours, or until the beef is tender.
- Remove the beef and set aside to cool. Strain the cooking liquid, then blend or whisk it with the capers and parsley to make a smooth, flavorful sauce.
- Slice the cooled beef and arrange on a serving platter. Spoon the sauce over the top. Serve warm or at room temperature.
BUON APPETITO!
