A roast with beef using a large piece of rump that turned out to be deliciously tender and perfect for making the recipe of roast with wine and milk!
This roast is cooked at a very low flame for a long time, and the result is extremely tender, I would say buttery!
I then blended the cooking sauce with an immersion blender to have a sauce that is fluid yet substantial at the same time to flavor the slices of pan-cooked roast with the red meat.
I also suggest the recipe
BRAISED BEEF WITH RED WINE
PORK WITH SPECK AND ORANGE
and also 
PORK ROAST WITH MILK
and even
VEAL STEW IN A CAGE
ROAST WITH WINE AND MILK
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for ROAST WITH WINE AND MILK RECIPE
- 2.6 lbs beef rump
- 2 cloves garlic
- 3 berries juniper
- 1 bunch sage
- 2 sprigs rosemary
- 2 yellow onions
- 2.1 cups red wine
- 2.1 cups milk
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
Tools for ROAST WITH WINE AND MILK RECIPE
- Aeternum Divina Casserole
- terrine
FOR THE PREPARATION OF ROAST WITH WINE AND MILK RECIPE
For this extremely tender roast, first finely chop the garlic without the inner sprout with rosemary and sage.
Also add the juniper berries and with this mix rub the piece of beef then put it in an airtight container and leave it in the refrigerator for about an hour.
In a casserole, put 2/3 tablespoons of extra virgin olive oil and add the finely chopped onions.
Mix well and let them soften gently.
Now add the piece of beef rump and seal the juices from all sides.
Heat both the wine and the milk either in the microwave if you have one or over the flame, and pour immediately over the beef the red wine and after 2/3 minutes also the milk.
Now salt the preparation and add the bay leaf then continuing cooking for about 2 hours keeping the casserole covered.
Once cooked, turn off the flame and let the beef rump of the roast with wine and milk rest for about ten minutes.
Now I can thinly slice the meat and then (I prefer it) with the immersion blender, blend the cooking sauce well and compose the individual plates.
I can serve this beef second course with:
3) POTATOES AND CARROTS IN PUREE
or a mixed salad if you’re on a diet like me!
Enjoy your meal with the recipe of roast with wine and milk!
Annalisa
