The recipe for a delicious Sicilian beef pot roast: Beef Agglassato!
Course
Main
Cuisine
Italian
Prep Time10minutes
Cook Time1hour
Total Time1hour10minutes
Servings4
AuthorManuela Zangara
Ingredients
2big onionsroughly chopped
750gms– 1.7 lbs. beef eye round
2bay leaves
1tbsprosemary leaves
2garlic cloveshalved
3cherry tomatoes
1tspsaltto taste
Water
80ml– 1/3 cup white wine
3tbspextra virgin olive oil
Instructions
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.