The roast is one of the dishes of Italian tradition. Cooked in many variations, in the oven or pot, it is almost always present during festive occasions and Sunday lunches. For a tender roast, it is important to get advice from your trusted butcher. I usually buy a piece of meat called sottopesce here in Liguria, as it was what my mom cooked, and I remember it melted in the mouth. As for cooking, I prefer the stovetop as in the recipe you see below, the Traditional Pot Roast.
Also delicious is the Pork tenderloin with lard and pears
Other recipes
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 361.11 (Kcal)
- Carbohydrates 4.13 (g) of which sugars 1.70 (g)
- Proteins 28.82 (g)
- Fat 23.62 (g) of which saturated 10.98 (g)of which unsaturated 10.83 (g)
- Fibers 0.99 (g)
- Sodium 597.84 (mg)
Indicative values for a portion of 92 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.43 lbs beef (sottopesce or veal knuckle)
- 2 stalks celery
- 2 carrots
- 1 white onion
- 1 clove garlic
- 3.4 fl oz dry white wine
- 3 tbsp butter
- 0.85 cup water (or boiling broth)
- 1.75 tsp fine salt
Tools
- Cutting Board
- Knife
- Slicer
- Pot
- Immersion Blender
Steps
Place the butter in the pot and once melted, add the piece of meat. Over moderate heat, allow the meat to brown well on all sides so that it is well sealed and all the juices remain inside. After about 10 minutes, it will have a nice golden color, and at this point, add the flavors, which you can chop or dice. Let it infuse for 5 minutes and then deglaze with white wine.
Once you have let the wine evaporate, add two ladles of hot water or broth, salt, and let it cook over low heat with a lid for another 1 hour and 15 minutes, turning the piece every 20 minutes. Once cooked, let it cool slightly and remove from the pot. Retrieve the cooking juices by pouring them into the immersion blender cup and make a cream. Slice the roast into very thin slices, using a slicer if possible. Serve hot on a platter, pouring the cream over the slices.
