The reale roast is a sumptuous meat main course, easy to make and irresistibly flavorful.
The reale, from beef or veal, is a prized piece taken from the muscles that cover the first five dorsal vertebrae of the animal: a cut perfect for roasts, boiled dishes or braises.
The secret to a tender and tasty reale roast is slow cooking in a covered pot over low heat, and it yields a dish perfect for Sunday lunch or for a holiday that’s simple to prepare.
Read how to make the reale roast with the recipe you find below, as usual, right after the photo 😉
You might also be interested in the following recipes:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 2 Hours 45 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs Reale beef roast
- 2 tsp Butter
- 1 tbsp Extra-virgin olive oil
- 1 glass Brandy
- 1 sprig Rosemary
- Flour (as needed)
- Broth (as needed)
- Salt
Preparation of the reale roast
Place the reale on a cutting board, roll it up and tie it with kitchen twine.
Coat it with flour.
In a large casserole, melt the butter with the extra-virgin olive oil and a pinch of salt.
Brown your reale roast on all sides.
Deglaze with the brandy and add the sprig of rosemary and a ladle of hot broth.
Cover the casserole and cook everything for two hours over low heat, adding hot broth as needed so the cooking liquid does not dry out, and turning the roast to ensure even cooking.
After this time, remove the lid and continue cooking for another thirty minutes.
At the end of cooking, wrap the roast in a sheet of food-safe aluminum foil, close it and let it rest for a few minutes.
Remove the foil and the kitchen twine, slice and serve your reale roast.
Notes
Discover the other roast recipes on this blog HERE.
Become a fan of my Facebook page to always stay updated on my recipes: just click HERE and add your “Like” to the page 😉
