The beef roast cooked in a clay pot is the winning main course on our tables, it has always been the trump card for a family lunch or a special occasion. To make it as tender as butter, flavorful and creamy, I offer my classic recipe, tested by myself and appreciated by my guests.
The beef roast cooked in a clay pot follows a slow and even braising that will give you more tender and flavorful meat, unlike other cooking methods. But if you don’t have a clay pot don’t stop, prepare this exquisite roast anyway because the meat and the taste of the sauce make this recipe extraordinary.
Serve it with a side of roasted potatoes or with the delicious potatoes with tomato that you will find by clicking the link.
- Difficulty: Easy
- Cost: Moderate
- Preparation time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Slow cooking
- Cuisine: Italian
Ingredients
- 1 lb 5 oz beef (one whole piece of beef in the netting (about 600 g / 1 lb 5 oz))
- 4 tbsp olive oil
- onion (one whole onion)
- celery (1 whole stalk)
- carrot (1 whole carrot)
- 1 clove garlic
- 1 sprig rosemary
- as needed bay leaves
- black pepper (freshly ground)
- butter (as needed)
- cognac (1 1/2 glasses (about 6.3 fl oz / ~190 ml))
- dry white wine (1 1/2 glasses (about 6.3 fl oz / ~190 ml))
- beef broth (1 1/2 liters (about 6 1/3 cups))
- as needed pink peppercorns (whole)
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Tools
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Preparation
Brown the piece of meat in the clay pot with the oil, a knob of butter, the carrot, the celery, the onion and the garlic, coarsely chopped.
Add the aromatics: rosemary, bay leaves and freshly ground black pepper, and while browning turn the meat on all sides.
Pour half a glass of cognac into the pot and let it evaporate.
After a few minutes also add the half glass of wine and let the meat absorb the flavor.
Prepare half a liter of beef broth and pour it all over the meat, mix the broth and put the lid on the pot.
Let the roast cook slowly over low heat for 1 hour and a half.
When cooked, turn off the heat and let the meat cool before slicing it into thin slices.
Pour the cooking sauce, with its vegetables, into a blender and blend until it becomes a smooth cream.
Arrange the meat on the serving plate and pour over the cream made with the cooking sauce. The beef broth will have given it the right savoriness; taste it and add more salt if needed.
Sprinkle a handful of pink peppercorns over the meat and serve.
