Genoese Braised Beef (Liguria)

Meat

Ingredients

Top ribs of beef, rolled and tied - 3 1/2 pounds

Dried mushrooms - 1 1/2 oz

Olive oil - 1/4 cup

Pork fat, finely chopped - 3 tbsps

Bacon fat, finely chopped - 3 tbsps

Red wine - 1 1/4 cups

Garlic, finely chopped - 1 clove

Onion, finely chopped - 1 small

Carrots, finely chopped - 2

Celery, finely chopped - 2 stalks

Parsley, finely chopped - 2-3 sprigs

Clove- 1

Italian peeled tomatoes - 7 oz can

Salt

Stock

Soak the mushrooms in warm water for 30 minutes. Drsin, wipe dry and chop finely. In a large, heavy casserole into which the meat will fit comfortably, heat the oil with the pork and bacon fat. Add the meat and brown it well all over. Pour in the wine, increase the heat slightly and continue cooking until the wine has reduced a little. Add the garlic, onion, carrots, celery, parsley, clove, the tomatoes (without the juice) and a little salt.

Cook slowly with the pan tightly covered for about 3 hours, adding the juice from the can of tomatoes after 1 hour of cooking, and moistening from time to time with a very little boiling stock or water.

Half an hour before the meat is ready, add the mushrooms, check seasoning and continue cooking until the meat is very tender. Take the meat from the pan, cut into medium-thick slices and arrange on a hot serving platter. Keep hot in a warm oven. Rub the sauce through a sieve, return to the pan, re-heat and pour it over the meat for serving. Use left over sauce as a dressing.

Serves 6-8