VARIANTS
Baked:
After browning, transfer everything to a covered pan and cook at 150°C for 2 and a half hours.
Spiced:
Add 2 cloves and a cinnamon stick to the sauté.
With bacon:
Wrap the roast with slices of bacon before tying it.
More rustic:
Add 200 g of roughly chopped mushrooms to the soffritto.
CONSERVATION
In the refrigerator: up to 3 days , with its sauce.
Freezer: up to 2 months . Freeze slices and sauce separately.
Reheat: In a covered pan, over very low heat, with a drop of broth.
PRESENTATION
Serve on a white plate to bring out the color of the meat and sauce.
Garnish with a sprinkling of chopped parsley.
Bring the rest of the sauce to the table in a gravy boat.
A dish that smells of home and Sunday. Where the patience of slow cooking is rewarded with meat that melts in your mouth and a sauce that just begs to be soaked up with good bread. 🥩🍷
The secret is to not rush: let the gentle heat do its work.
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