Roast Beef À La Toscana

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	3 hrs 10 mins
Total Time	3 hrs 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

1.8 kg roast beef (shoulder or leg)
1 bulb garlic
1 gr. Can (s) tomato paste, approx. 40 g
1 liter red wine (Chianti), approx.
1 handful black peppercorns
Sea salt, coarse

Instructions

Cut the meat into large cubes (larger than goulash), but do not parry, and place in an ungreased roaster. Spread the tomato paste on top. Pick the garlic bulb and spread the unpeeled cloves over the meat, as well as a handful of peppercorns and a generous portion of coarse sea salt. Then pour the Chianti on top and close the roaster.
In the preheated oven on a mild heat (approx. 140 ° C to 150 ° C), the roast will now simmer for three hours without being turned.
After the cooking time, remove the lid and reduce the liquid to the desired consistency over high heat.
This goes well with, for example, green beans and potatoes or salad and fresh bread (to spread the soft garlic on it).
Note: The original recipe is made with a well-hung roast off the shoulder, I prefer the lean leg.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.