Involtini di Manzo - Braised Involtini of Beef

Involtini di Manzo - Braised Involtini of Beef


1 lb. boneless round of beef
1 carrot
1 celery stalk
1 onion
2 garlic cloves
1 bay leaf
8 ounces red wine
8 slices lean pancetta
2 ounces butter
olive oil
salt pepper


Thinly slice the meat and pound with a wooden mallet. Place in a baking pan. Marinate with the carrot, celery and onion. Add the garlic, and bay leaf to the bowl with the meat and cover with the wine. Marinate for a couple of hours in a cool place. Drain the slices of meat, pat-dry and cover each with a slice of pancetta. Roll each slice, with the pancetta on the inside, and tie the involtini with string or keep in place with a toothpick. Drain the vegetables, put them in a saucepan and saute with half the butter and two teaspoons of oil. When tender (but not browned) add the involtini and brown quickly. In a separate saucepan reduce the wine by half its volume, pour it over the involtini, add salt and pepper, cover and cook over very low heat for 30 minutes. When the involtini are ready, remove the string or the toothpick and place the involtini in a warm platter. Strain the cooking liquid and reduce for a few minutes more. Add the remaining butter without allowing the sauce to boil. Pour the sauce over the involtini and serve hot with polenta or mashed potatoes

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