Beef alla Genovese is not a complicated recipe, and although it might make us think of a Ligurian dish, it is actually an Abruzzese dish and only carries this name because of the sauce.
At home, I always prepared it with a whole piece of beef and then sliced it once cooked, but it can also be prepared with stewed beef and using the vegetables as a sauce.
It is not difficult to prepare; the only inconvenience is the time, because to succeed, you need to do everything calmly and take the necessary time.
If you make this recipe or others on my blog, feel free to send me a photo of your dish, and if you like, I will post it on my FB page with your name.
Approx. 360 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Beef alla Genovese
- 1 Whole, tender, and compact piece of beef about 1.75 lbs
- 1 carrot
- 1 onion
- 1 stalk of celery
- 1 large champignon mushroom, chopped
- 1 tablespoon Extra virgin olive oil
- to taste Water
Preparation of Beef alla Genovese
Purchase a whole piece of beef that is quite tender and compact, and have it wrapped in netting by the butcher.
In a pot, place the washed vegetables, mushroom, and meat.
Fill the pot with water until it covers half of the meat, and add a drizzle of extra virgin olive oil.
Cook over medium-low heat for about 1 hour, and if the liquid reduces too much, add more water.
Once cooking is complete, there should be about two inches of liquid remaining.
After cooking, remove the netting, wrap the meat in foil, let it cool at room temperature for 20-30 minutes, then refrigerate for at least 1 hour.
Meanwhile, prepare a smoothie that is neither too thick nor too thin with all the boiled vegetables, and set aside.
When the meat is cold, slice it fairly thinly, place it in a non-stick pan, and add the previously blended vegetable sauce.
Cook for 5 minutes and serve.
Let cool in the fridge for about half an hour before serving.
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