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
Print Recipe
Pin Recipe 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.
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