STEP-BY-STEP PROCEDURE
1. PREPARE THE MEAT (30 minutes before)
Tying: If the meat is not already tied, tie it with kitchen string every 3-4 cm to keep its shape.
Dry: Dry the surface thoroughly with kitchen paper.
Season: Salt and pepper generously on all sides.
Flour (optional): Lightly dredge in flour, shaking off excess. This will help form a crust and thicken the sauce.
2. BROWN THE MEAT (Fundamental Phase)
Heat the pan: Place the saucepan over medium-high heat with the oil.
Browning: Once the oil is hot, add the meat and brown it for 4-5 minutes per side , until a nice golden brown crust forms all over. Don’t skip this step!
Remove: Set the meat aside on a plate.
3. PREPARE THE FRIED FRY
In the same pot , add another tablespoon of oil if necessary.
Add the vegetables: Combine the onion, carrot, celery, garlic, rosemary, and bay leaf.
Sauté: Cook over medium heat for 8-10 minutes, stirring, until the vegetables are softened and lightly browned (they will absorb the cooking juices from the meat).
4. FINISH AND PUT THE MEAT BACK
Blend: Pour in the red wine and scrape the bottom of the pan well with a whisk to dissolve all the browned residue (drains).
Let it evaporate: Let it boil over high heat for 2-3 minutes until the alcohol smell disappears.
Return the meat: Place the browned meat on the vegetables.
Add the liquid: Pour in the hot broth until the meat is 2/3 covered. Add the tomato paste, if using.
Bring to a boil: Raise the heat to a simmer.
5. SLOW COOKING (The Secret of Tenderness)
Cover: Put the lid on and reduce the heat to the lowest possible setting .
Time: Cook for 2 hours for a 1.2kg piece, 2 hours and 15 minutes for 1.4kg.
Turning: Halfway through cooking, gently turn the meat with tongs.
Check: The liquid should be just simmering, forming small bubbles. If it dries out too much, add a little broth or hot water.
Temperature: The meat is ready when a thermometer inserted into the center registers 85-90°C (for well-done but succulent cooking).
6. MEAT REST
Removing the meat: Using tongs, transfer the roast to a cutting board.
Cover: Wrap loosely with aluminum foil and let rest for at least 20 minutes . This allows the juices to redistribute.
7. PREPARE THE SAUCE
Blend: Using an immersion blender, blend all the vegetables and cooking liquid directly in the pot until you obtain a smooth sauce. If you prefer a more rustic sauce, you can simply mash the vegetables with a fork.
Thinning: If the sauce is too thick, add a little broth or hot water.
Refine: Pass through a fine-mesh sieve for a smooth sauce (optional).
Adjust: Return the sauce to low heat, season with salt and pepper if necessary. You can add a tablespoon of cold butter, cut into small pieces, to make it shinier and smoother.
8. CUT AND SERVE
Remove the string from the roast.
Cut into 1-1.5 cm thick slices with a sharp knife.
Plating: Arrange 2-3 slices per plate, cover with the hot sauce.
Garnish: With a sprig of fresh rosemary.
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