Today’s Regional Italian dish is yet another dish from Sicily! It is a very easy and delicious beef pot roast (kind of) made with onions and white wine. It is a recipe from Palermo that comes from my father’s side of the family. I have already shared with you the recipe for Chicken Agglassato, and this is the beef version. The Sicilian word “agglassato” means “glazed” and it refers to the glazed look that the onion sauce gives to the final dish. It is my favourite pot roast and my mum would always make it for our Sunday lunch. It looks a million bucks, but you won’t believe how easy it is to make. The best part of this dish is that you put everything together in a pot until cooked, just add some white wine at the end… and you are done! I love eating it with home-made chips or baked potatoes. Enjoy!
- Cut 4 slits in the meat and fill them with the halved garlic cloves and half of the rosemary.
- Tie the piece of meat with some kitchen string and keep it aside. This step is not essential, but it keeps the meat in shape while cooking and makes for a better final presentation.
- Put the meat, onions, bay leaves, rosemary, tomatoes extra virgin olive oil and salt in a big pot and cover ¾ of the meat with water.
- Put it on the fire and bring it to a boil. Now cover the pot, put the fire on medium and let it cook for 1 hour or until the meat is cooked through. If the water has not completely evaporated, remove the lid and increase the fire to thicken the sauce.
- Add the white wine. When the alcohol has burnt off the meat is ready.
- Let it cool down, remove the kitchen string and then slice it into 0.5 cm – 0.2 inch slices.
- Serve warm with the onion sauce on the top and fried or baked potatoes on the side.