Beef Garofolato
Garofolato di Manzo
Beef garofolato is a traditional tender and aromatic stew, slowly cooked in tomato with whole cloves.
Beef garofolato is a main course stewed, designed for slow cooking capable of tenderizing the topside and concentrating the flavor of the stock. The meat, flavored internally by the lardo scented with garlic and marjoram, meets a soffritto delicate vegetables, red wine and a tomato sauce with a progressively thicker consistency. whole cloves They define the aromatic character of the dish, while the moderate heat preserves the tenderness of the meat and binds the sauce. Served sliced, with the reduced stock poured over it, it offers a clear balance between juiciness, vegetal notes, and a spicy aroma. The recipe is part of traditional Italian cuisine. The rich and flavorful sauce can also accompany fettuccine.
Instructions
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8 steps · natural Italian voice
Prepare the lardo flavored
Cut the lardo Cut the fillets into strips and coat them with finely chopped garlic and marjoram. Distribute the seasoning evenly, so each fillet will flavor the meat during the long cooking process.
Lard the meat
Make regular incisions in the meat and insert a fillet of lardo seasoned at a time. Finish larding without concentrating the pieces in one area, then tie the round with kitchen string to keep its shape.
Prepare the soffritto
Finely chop the onion, carrot, and celery along with the parsley. Pour the olive oil into a saucepan. shallow pan large pan and sauté the chopped vegetables over moderate heat until the vegetables become soft and lightly golden, without darkening.
Brown the meat
Place the tied meat in the shallow pan and brown it over moderate heat, turning it on different sides. Finish when the surface appears uniformly golden and the bottom releases an intense aroma of soffritto and meat.
Deglaze with wine
Season with salt and pepper, add the whole cloves and pour in the red wine. Raise the heat slightly and let it evaporate until the alcoholic smell disappears and in the shallow pan an aromatic base remains.
Add the tomato
Pass the canned whole peeled tomatoes through a sieve and add them to the shallow pan. Melt the tomato paste in a little water, then pour it around the meat. The liquid should cover the bottom and begin to simmer evenly.
Cook slowly
180 minCover the shallow pan with the lid and lower the heat on low. Cook for at least three hours over very low heat, maintaining a barely perceptible simmer; the meat will be ready when it is tender and the sauce is thick and well-combined.
Slice and serve
Remove the meat from the shallow panLet it rest briefly and slice it. Arrange the slices on a warm serving platter, check the consistency of the bottom and, if necessary, reduce it further, then cover the meat with its juices.
Chef's Tips
Keep cooking at a low simmer for at least three hours: the sauce should slowly reduce and the meat should become tender without drying out.
Ingredients
- Ingredients for 4 people
- (3.31 lb) 1.5 kg of rump (or eye of round (girello) (beef)
- 1 clove of garlic
- 1 sprig of marjoram (lost herb)
- (1.76 oz) 50 g of lardo (cured pork fatback)
- 1 glass of olive oil 1 carrot,
- 1 onion
- (1 tbsp) 1 tablespoon finely chopped parsley 2 celery ribs
- (2.2 lb) 1 kg of canned whole peeled tomatoes
- (1.06 oz) 30 g of tomato paste 1 glass of red wine
- 3 whole cloves
- salt and pepper
Can't find it in the US?
- lardo (cured pork fatback)Italian delis or online
The fattiest part of pancetta, finely chopped
Or: Salt pork, rinsed and finely chopped
Lardo is a cured meat, not lard (rendered fat). Salt pork is saltier: reduce the salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
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