Genoese-style Beef Roast is nothing short of delicious, whether eaten as a main course or enjoyed as a pasta sauce. It is a dish of Neapolitan tradition, although its name may be misleading. In Naples, it is used to dress ziti, a long, tubular, and hollow durum wheat pasta, similar to bucatini, but in this case, they are broken by hand into four pieces. The recipe is nothing more than a white sauce, based on beef and onions. I highly recommend trying it immediately, and I am sure if you eat it as a dish, you will never get to use it on pasta. So make a little extra, and store it immediately in the refrigerator or even in the freezer to keep it handy.
If you like beef, then don’t miss the next recipes:
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- 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 tbsps extra virgin olive oil
- to taste salt and pepper
Tools
- 1 Pressure Cooker
How to prepare Genoese-style Beef Roast
Remove the meat from the refrigerator at least an hour in advance, so it comes to room temperature. Before cooking, remove moisture by patting it with paper towels.
Using a sharp knife, slice the onions and cut the celery stalks and carrots into rather small pieces.
Place the chopped vegetables in the pressure cooker, add the 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 browning for another two minutes. Finally, add the meat, and keeping the heat high, seal it well.
At this point, adjust the salt, pour in the wine you have previously warmed, and close hermetically with the lid. Close the valve, and as soon as you hear a loud whistle, lower the heat to minimum and cook for two hours.
After the cooking time, turn off the heat and let the pot rest for 5/10 minutes, allowing the internal pressure to gradually decrease. Then raise the valve, little by little, and let the steam out. Only at this point can you remove the lid.
If the cooking base is too liquid, remove the meat and thicken it for a few minutes over low heat, perhaps adding a little more extra virgin olive oil.
Serve your Genoese-style Beef Roast, placing it in the center of a serving dish and surrounding it with all the onions softened during cooking.
Advice and Storage
The Genoese roast keeps very well in the refrigerator 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 you have slowly thawed it in the refrigerator.
Never do it at room temperature to avoid possible food poisoning, which can sometimes be serious.
