The Genoese Style Beef Roast is nothing short of delicious, whether eaten as a main dish or enjoyed as a pasta seasoning. It is a dish from the Neapolitan tradition, even if its name might be misleading. In Naples, it is used to dress ziti, a long, tubular, hollow pasta, smooth like bucatini, but in this case, broken into four parts by hand. The recipe is nothing more than a white sauce, based on beef and onions. I highly recommend trying it immediately, and I’m sure that if you eat it as a dish, you’ll never use it for pasta. So prepare a little more, and store it immediately in the refrigerator or even in the freezer, to have it at hand.
If you like beef, then don’t miss the next recipes:
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs beef
- 4.4 lbs onions
- 2 stalks celery
- 2 carrots
- 1 bunch parsley
- 2 leaves bay leaves
- 3 cups white wine
- 4 tablespoons extra virgin olive oil
- to taste salt and pepper
Tools
- 1 Pressure Cooker
How to Prepare the Genoese Style Beef Roast
Remove the meat from the refrigerator at least an hour before, so it reaches room temperature. Before cooking, remove moisture by patting it with absorbent paper.
With a sharp knife, slice the onions and chop the celery stalks and carrots into small pieces.
Place the chopped mixture in the pressure cooker, add extra virgin olive oil, bay leaves, and finally the parsley leaves.
Sauté the celery and carrot mixture for two minutes, then add the onions and continue sautéing for another two minutes. Finally, add the meat, and keeping the flame high, seal it well.
At this point, adjust the salt, pour in the wine which you have previously warmed, and hermetically close with the lid. Close the valve, and as soon as you hear a loud whistle, lower the flame to the minimum and let it cook for two hours.
After the cooking time, turn off and let the pot rest for 5/10 minutes, allowing the internal pressure to gradually decrease. Then lift the valve, slowly, and let the steam out. Only at this point, you can remove the lid.
If the cooking juice is too liquid, remove the meat and let it thicken for a few minutes over low heat, perhaps adding a bit more extra virgin olive oil.
Serve your Genoese Style Beef Roast by placing it in the center of a serving dish and surrounding it with all the onions softened during cooking.
Tips and Storage
The Genoese roast keeps very well in the fridge for at least two or three days, but inside an airtight container.
You can also freeze it already cooked and reheat it in the microwave once it has slowly thawed in the fridge.
Never do it at room temperature to avoid possible food poisoning, which can sometimes be severe.
Never do it at room temperature to avoid possible food poisoning, which can sometimes be severe.
