The oven-baked beef belly is one of those dishes that smell of tradition. A rustic preparation that enhances the poorer but flavorful cuts of beef. Long cooking, simple aromas for a roast ideal for a Sunday lunch or for the holidays. Once rolled, the meat cooks slowly in the oven with the brown stock and some wine that keeps it tender and provides an intense and velvety sauce.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4.4 lbs beef (belly)
- 2 sprigs thyme
- salt
- pepper
- 1 tbsp beef suet (or lard)
- 3 tbsps extra virgin olive oil
- 1 onion
- 1 carrot
- 1 clove garlic
- 1 stalk celery
- 1/2 glass red wine
- 2 cups cups water (or broth)
- 2 cubes brown stock
Tools
- 1 Casserole
- 1 Kitchen Twine
- 1 Knife
- 1 Hand Blender
Steps
Place the meat on a cutting board, open, and season with salt, pepper, and thyme. Roll it on itself and tie with kitchen twine.
Pour the oil and add the suet into a large double-bottomed pan. Heat over low flame for 2 minutes and add the meat. Sear well on all sides, turning occasionally over high heat.Meanwhile, dice the celery, carrot, and onion after washing them well and set aside.
When the meat is well seared, remove the lid and add the vegetables along with the peeled garlic. Lower the heat and let it absorb flavors for 5 minutes, then deglaze with wine and let the alcohol evaporate without a lid.As soon as the alcohol has evaporated, add half the broth and cover with the lid. Cook for about 2 hours in the oven, static mode at 320°F. Check from time to time if it dries too much, in which case add a few ladles of broth.
Once cooked, remove the meat and wrap it in aluminum foil. Let it cool first at room temperature and then at least 4 hours in the refrigerator. Remove the twine and slice, slices of about 1/4 inch. Place them in a pan if not served immediately or on a serving plate.
Blend the cooking juice with a hand blender, then filter it through a fine-mesh sieve to make it smooth and velvety.
Serve the meat with the hot cooking juice.
ATTENTION: consult the Italian Celiac Association guidelines and carefully read the ingredients, to ensure they do not contain gluten contamination
Tips
Can be kept in the refrigerator for 4 days.
Can be frozen already sliced.
Instead of brown stock, use beef broth.
Want to try making brown stock, here’s the recipe.
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