Braised Beef served with Polenta Gnocchi: A hearty winter dish to keep the cold at bay. To serve 12:
Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- A platter of gnocchi gratinati (see link below), made without prosciutto.
- 4 1/2 pounds (2 k) well seasoned rump roast
- 4 ounces (100 g) fresh lard, cut into long thin strips
- 1 pint (500 ml) full bodied dry red wine
- 3 tablespoons brandy
- 3 tablespoons olive oil
- 1 pint (500 ml) well degreased broth
- A bouquet garnis made with parsley, thyme and a bay leaf
- 3 tablespoons finely minced parsley
- 2 heaping tablespoons flour
- A grating fresh nutmeg
- Salt & pepper
- A well buttered sheet of paper
Preparation:
Set the lard in a bowl and marinate it with the wine, brandy, salt, pepper, and a grating of nutmeg. Using the lardoning knife, slip the pieces of lard into the meat after rolling them in the minced parsley.Take a casserole and heat the oil until it is just shy of smoking. Pat the meat dry with a cloth and sear it, turning it to brown all sides, then remove it to a plate. Slowly whisk the flour into the pan drippings, making sure it doesn't stick to the bottom of the pan, and continue stirring the mixture until it is a light reddish brown. Whisk in the wine at this point, stirring briskly to keep lumps from forming at first, and then the broth. Bring the mixture to a boil, then return the piece of meat, add the bouquet garnis, and season lightly with salt. As soon as the pot returns to a boil cover it with the buttered paper, reduce the heat to a low simmer, and cook until the meat is quite tender, about three hours. You can, if you wish, transfer the pot to a 325 F (160 C) oven and cook it there, basting it if need be.
At this point remove the meat from the pot, strain the liquid, and return the meat and the strained liquid to the pot. Continue cooking over a very low flame for another hour or more; by the time it's done the sauce should be reduced by half. While the meat is cooking, prepare the polenta.
Slice the meat, ladle the sauce over it, and serve it with the baked polenta. The wine? A Good well aged Barolo would be perfect here.
