Tuscan Beef Pot Roast (Tuscany)

Meat

Ingredients

Beef, cut from the rump - 2 1/2 pounds

Fat salt pork, diced - 2 tbsps

Olive oil - 1/2 cup

Onions, finely chopped - 4

Garlic, finely chopped - 1 clove

Carrots, finely chopped - 2

Celery, diced - 1 stalk

Red wine - 1 cup

Salt and pepper

Tomatoes, peeled, seeded and chopped

Hot stock - 2/3 cup

Stud the meat with the fat pork, roll it neatly and tie securely with strong thread. Heat the oil in a large heavy pan or casserole and brown the meat all over. Add the chopped vegetables and continue cooking until they begin to brown. Moisten with wine, let it reduce over a brisk heat, then season to taste with salt and pepper, and add the tomatoes. Cover tightly and cook over a low heat for about 3 hours or until meat is tender. Turn the meat occasionally, basting with a little stock each time.

Take the meat from the pan and cut it into medium-thick slices. Arrange these on a heated serving dish and keep hot in a warm oven. Strain the sauce through a fine sieve, rubbing as much of the vegetables through with it as possible. Pour over the meat and serve, accompanied by sliced polenta or boiled white beans.

Serves 6