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Sliced beef roast topped with onion glaze and served with fries.

Girello Roast Recipe (Sicilian Beef Agglassato)

Everyday cooking feels easier when Girello Roast delivers tender beef and a mild onion sauce that suits simple weekday plates.

Course: Main
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Author: Manuela Zangara

Ingredients

  • 2 large onions – roughly chopped
  • 750 g – 1.7 lbs beef eye round
  • 2 bay leaves
  • 1 tbsp rosemary leaves
  • 2 garlic cloves – halved
  • 3 cherry tomatoes
  • 1 tsp salt – to taste
  • water
  • 80 ml – ⅓ cup white wine
  • 3 tbsp extra virgin olive oil

Instructions

  1. Cut 4 slits in the meat and fill them with the halved garlic cloves and half of the rosemary.

  2. Tie the piece of meat with a kitchen string and set it aside. Tying the roast helps it hold its shape as it cooks and makes slicing easier later.
  3. Add the meat, onions, bay leaves, rosemary, tomatoes, extra virgin olive oil, and salt to a large pot, then cover ¾ of the meat with water.
  4. Bring everything to a boil. Cover the pot, lower the heat to medium, and cook for 1 hour or until the meat is cooked through. If the liquid hasn’t fully evaporated, remove the lid and increase the heat to reduce and thicken the sauce.
  5. Add the white wine. Let it cook until the alcohol evaporates and the meat is ready.
  6. Let the meat cool slightly, remove the kitchen string, and slice it into 0.5 cm – 0.2 inch slices.

  7. Serve warm with the onion sauce on top, along with fried or baked potatoes on the side.