All Easy Recipes. Cook all that you can cook. Beef Marinated And Braised In White Wine
(Manzo alia Sarda)
 
What You Need:            (Serving Size: 6 to 8)
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  • A 4-pound boneless beef chuck or bottom round roast at least 4 inches in diameter, trimmed, rolled and tied securely in 3 or 4 places
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 2 cups beef stock, fresh or canned
  • 2 tablespoons finely chopped fresh parsley
  • 1 flat anchovy fillet, drained, rinsed and finely chopped
  • ¼ teaspoon lemon juice
  • Salt
  • Freshly ground black pepper

    MARINADE
  • 3 cups dry white wine
  • ¼ cup olive oil
  • ¼ cup finely chopped parsley, preferably the flat-leaf Italian type
  • 1 bay leaf, crumbled
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon salt

    • How To Cook:
    1. In a large glass, porcelain or stainless-steel bowl, combine the 3 cups of white wine, ¼ cup of olive oil, ¼ cup of finely chopped parsley, bay leaf, ground allspice and nutmeg, and salt.

    2. Place the rolled and securely tied beef in the mixing bowl and turn it over in the marinade until it has become thoroughly moistened on all sides.

    3. Marinate the beef for at least 6 hours at room temperature or for about 12 hours in the refrigerator, turning the beef occasionally.

    4. Preheat the oven to 350°. Remove the beef from the marinade and pat it completely dry with paper towels, but do not discard the marinade; set it aside to be used again later.

    5. Over moderately high heat, melt the butter with the oil in a flameproof casserole that is just large enough to hold the beef comfortably.

    6. When the foam subsides, add the beef and brown it on all sides, turning it with 2 wooden spoons. Transfer the browned meat to a plate and discard all but a thin film of the browned fat from the casserole.

    7. Pour in the marinade and boil it briskly over high heat until it has reduced to about 1 cup, meanwhile using a wooden spoon or rubber spatula to scrape in any browned bits clinging to the bottom and sides of the pan.

    8. Return the beef to the casserole and add] cup of white wine and the 2 cups of beef stock. The combined liquid should come about 1/3 of the way up the side of the meat; add more beef stock if necessary.

    9. Bring the casserole to a boil over high heat, cover, and place in the middle of the oven. Braise the beef for 2to 2½ hours, turning it over in the casserole 2 or 3 times.

    10. When it is tender enough to be easily pierced with the tip of a sharp knife, transfer the roast to a cutting board.

    11. Pour the braising liquid through a fine sieve into a 1½-to 2-quart saucepan. Let it settle for a minute or so, then with a large spoon skim off as much surface fat as possible.

    12. Boil the braising liquid briskly over high heat, stirring occasionally, until it has reduced to about 2 cups. Stir in 2 tablespoons of finely chopped parsley, the chopped anchovy and lemon juice.

    13. Taste the sauce and season it with salt and pepper if needed. Cut the strings off the beef and carve the roast into thin, even slices.

    14. Arrange the slices of beef, slightly overlapping, in a row on a heated platter. Moisten them with a few tablespoons of the hot sauce and pass the rest separately, in a sauceboat.

    		 
    		 
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