Beef in Oil

Beef in oil is a traditional dish from Northern Italy, particularly the area of Rovato in Franciacorta. It is a winter dish that is cooked for a long time over low heat. Here is the recipe:

Ingredients

• 1 kg beef brisket
• 1 liter extra-virgin olive oil
• 2 garlic cloves
• 1 sprig of rosemary
• 2 bay leaves
• Salt and pepper to taste
• 1 glass of white wine
• 1 glass of meat broth (if needed)

Preparation

1. Start by seasoning the beef brisket evenly with salt and pepper.
2. In a large casserole, combine the extra-virgin olive oil with the garlic cloves, rosemary, and bay leaves. Heat the oil over medium temperature.
3. Once the oil is hot, add the beef and brown the piece of meat on all sides.
4. Deglaze with the glass of white wine and let it evaporate.
5. Lower the heat and cover the casserole with a lid. Let it cook for about 3-4 hours, turning the meat occasionally and checking that the oil does not fry too much; if necessary, add a little meat broth to prevent the meat from drying out.
6. The beef will be ready when it is tender and a fork easily pierces the meat.

Beef in oil is usually served with polenta, which is a perfect preparation for absorbing the aromatic cooking oil.

Note that the cut of meat and the quality of the oil are very important for the success of this dish. In addition, the long cooking time makes the meat extremely tender, almost melting in the mouth.

Trivia

Tradition holds that “beef in oil” originated as a humble dish cooked for festive occasions, but the quality of the ingredients and the long cooking time have turned it into a true delicacy appreciated on special occasions and beyond its regions of origin.