A roast with beef using a large piece of rump that turned out deliciously tender and perfect for making the recipe of roast with wine and milk!
This roast is cooked on very low heat for a long time and the result is incredibly tender, like butter!
I then blended the cooking juices with an immersion blender to have a sauce that is both smooth and substantial to flavor the slices of pan-cooked roast with red meat.
I also suggest the recipe
BRAISED BEEF WITH RED WINE
PORK WITH BACON AND ORANGE
and also
PORK ROAST WITH MILK
and also
VEAL STEW IN CAGE
ROAST WITH WINE AND MILK
The cuisine 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 ROAST WITH WINE AND MILK RECIPE
- 2.65 lbs beef rump
- 2 cloves garlic
- 3 berries juniper berries
- 1 bunch sage
- 2 sprigs rosemary
- 2 yellow onions
- 2 cups red wine
- 2 cups milk
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
Tools ROAST WITH WINE AND MILK RECIPE
- Aeternum Divina Casserole
- terrine
FOR THE PREPARATION OF THE ROAST WITH WINE AND MILK RECIPE
For this incredibly tender roast first, I finely chop the garlic without the inner sprout along with the rosemary and sage.
I also add the juniper berries and with this mix, I 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, I add 2/3 tablespoons of extra virgin olive oil and add the finely chopped onions.
I mix well and let them soften gently.
Now I add the piece of beef rump and seal the juices on all sides.
I also heat the wine and the milk in the microwave if you have it, or on the flame and immediately pour the red wine over the beef and after 2/3 minutes also the milk.
Now I salt the preparation and add the bay leaf continuing to cook for about 2 hours keeping the casserole covered.
At the end of cooking, I turn off the heat and let the beef rump rest for about ten minutes.
Now I can thinly slice the meat and then (I prefer it) with the immersion blender I blend the cooking juices well and I can assemble the individual plates.
I can serve this beef main course with:
or a mixed salad if you are on a diet like me!
Enjoy your meal with the recipe of roast with wine and milk!
Annalisa
