A simple, tasty braised beef recipe that will also provide a nice sauce for pasta, and would be a good bet for making meatballs too. The recipe will serve 6.
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients:
- 2 1/4 pounds (1 k) rump roast
- Lard for lardoons (about 1/4 pound, or 100 g)
- Garlic
- Salt & pepper to taste
- 1/2 cup (100 g) unsalted butter
- An onion
- 2 ounces cured lard (use uncured if need be)
- 2 cups dry red wine, for example Bardolino
Preparation:
If you don't have a lardoon inserter cut the lard into strips and insert them into the meat by making cuts with a paring knife, then tie the meat so it holds its shape as it cooks. Set it in a pot with the butter, the onion, coarsely chopped, and the two ounces of lard, minced. Cover the pot and set it to cook over a moderate flame, turning the meat every five minutes or so.
Turn the meat quickly when you do, replacing the cover immediately, because this cooking technique requires a well covered pot. After a half hour of cooking and turning, sprinkle two cups of red wine over the meat. Cover again and simmer until the meat it tender without adding other liquid. You will obtain a tasty piece of meat and a thick, flavorful sauce that's perfect for seasoning pasta or rice.
Turn the meat quickly when you do, replacing the cover immediately, because this cooking technique requires a well covered pot. After a half hour of cooking and turning, sprinkle two cups of red wine over the meat. Cover again and simmer until the meat it tender without adding other liquid. You will obtain a tasty piece of meat and a thick, flavorful sauce that's perfect for seasoning pasta or rice.
