Italian-style Sunday roast by Lorenzo Manosperti
A simple and fragrant roast, oven-cooked with vegetables and herbs, and served with its sauce: the Sunday main course as remembered by chef Lorenzo Manosperti for Refettorio Antoniano
Ingredients
- Beef roasting joint: 800g
- Carrots: 2
- Celery sticks: 2
- Yellow onion: 1
- Garlic cloves: 2
- Rosemary: 1 sprig
- Bay leaf: 1
- Extra virgin olive oil
- Dry white wine: 1 glass
- Vegetable stock: as needed
- Salt and pepper: to taste
Instructions
- 1
Rub the beef with salt and pepper. In an ovenproof casserole,sear the meat on all sides in hot oil until golden brown.
- 2
Add the roughly chopped vegetables (carrot,celery,onion,garlic),rosemary and bay leaf,and sauté for a few minutes.
- 3
Deglaze with white wine,let it evaporate,then cover partially with hot stock.
- 4
Transfer the casserole to the oven at 180°C and cook for about 1 1/2 hours,basting occasionally with the cooking juices.
- 5
When cooked,remove the roast and let it rest so the juices redistribute. Blend the juices with the vegetables,after removing the herbs,to obtain a smooth,tasty sauce. If necessary,strain and adjust seasoning.
- 6
Slice the roast and serve with the hot sauce.
Cook it from the original
This recipe comes from finedininglovers.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on finedininglovers.co.uk