Manzo all’olio di Rovato

A wonderful main course, suitable for celebrations too. You can make it the day before: the rich sauce flavours the meat beautifully, and you only need to reheat it before serving.
INGREDIENTS FOR 4 PEOPLE
1 KG BEEF, CAPPELLO DEL PRETE SHOULDER CUT
200 ML EXTRA VIRGIN OLIVE OIL FROM LAKE GARDA
1 CARROT
1 CELERY STALK
1 ONION
2 GARLIC CLOVES
3 OR 4 TABLESPOONS BREADCRUMBS
3 ANCHOVY FILLETS
SALT
WATER, AS NEEDED
SIDE DISH
BOILED POTATOES

I put a splash of oil in a large saucepan and brown the meat thoroughly on all sides.

I add the vegetables cut into large pieces, the garlic and anchovies, and brown for a few minutes.

I add the oil and hot water to reach about 3/4 of the way up the meat, then add salt.

I cover the pan and cook over a moderate heat for at least 2 hours.
When cooked, the meat should feel tender when pierced with a fork.
I remove it and put it on a chopping board.
I blend the sauce with a hand blender.

The sauce will be a little runny. I add 3 or 4 tablespoons of very fine breadcrumbs and return it to the heat for a few minutes to thicken.

I slice the meat and put it in the sauce for 5 minutes over the lowest heat to absorb the flavour.

For the side dish, I boil potatoes and serve them simply passed through a potato ricer.

Manzo all’olio di Rovato is a traditional recipe from Brescia. There are various versions; this is one of many. Ideal for winter, it can also be served with polenta.