Braised Beef (Lombardy)

Meat

Ingredients

Rump or top round (topside) of beef, rolled and tied- 3 pounds

Fat bacon, cut into thin strips- 2 oz

Garlic- 1 clove

Butter- 1/4 cup

Olive oil- 1/4 cup

Clove- 1

Onion, chopped- 1

Carrots, thickly sliced- 3

Celery, thickly sliced- 2 stalks

Barbera or Barolo Wine- 1 cup

Salt and pepper

Tomato paste- 4 tsp

Stock or water- 1/2 cup

This richm succulent dish is always prepared the day before required. It is almost true to say that it can not be overcooked. In fact, the chief characteristic is that the meat should be simmered until it can be "cut with a spoon", certainly so tender that even when thickly sliced, the meat crumbles.

If Barbara or Barolo wines, both from Italy, are not available, and other full-bodied red wine may be used.

Lard the meat with the strips of bacon and rub with garlic. Heat the butter and oil together in a large heavy pan, and brown the meat on all sides. Add the clove, vegetables and wine. Cover the pan and cook gently for 3 hours, turning the meat occasionally. Season to taste with salt and pepper, pour in the tomato paste, diluted with stock or water (or, if preferred, whole peeled fresh tomatoes). Continue cooking for at least another 2 hours.

Turn off the heat and leave the meat with its vegetables and liquid in the pan. The following day, reheat gently - or the meat can be simmered for another hour if liked. Take it from the pan and cut into thick slices. Arrange on a hot platter and keep hot in a warm oven. Strain the sauce through a sieve, reheat it and pour it over the meat. The vegetables may be served as a garnish.

Serves 6.