manzo in umido

Categories
Italian
Beef
Yield
6 servings
MeasureIngredient
4 pounds Eye of round
4 tablespoons Olive oil
2 teaspoons Salt (to taste)
  Freshly ground black pepper (to taste)
½ cup Dry white wine
4 cups Plum tomatoes
  BATTUTO==
Slices lean salt pork
1 medium Onion
1 medium Carrot
Celery stalk, with leaves
Sprigs parsley
¼  Garlic clove

Though the eye of round is a fairly solid piece of meat, it's best to tie it as you would a sausage, because in the long, slow cooking process it becomes so tender it's inclined to fall apart a bit. After it's tied, put it with the olive oil in a stewpot over medium heat, and brown it slowly and thoroughly on all sides. When the meat is a rich, dark brown, remove it to a warm platter in a warm place. Make a battuto by chopping the lean salt pork to bits, adding the onion, carrot, celery, parsley and garlic, and continuing to chop until the whole pile is well minced. Put the battuto in the stewpot, and cook it gently until golden in color and limp. Put the beat back in the pot, and keep on browning it for another 5 minutes or so. Add the salt and 3 or 4 grinds of pepper, and turn the meat over. Add the wine, and when it has evaporated, add the tomatoes cut into chunks or, if you wish, mashed through a sieve or food mill. If the liquids don't cover the meat, add enough warm water or stock to do so. Bring to a boil, lower the heat, and cover the pot. Simmer very gently for 2 to 3 hours, or until the meat is tender, and the sauce has thickened. Throughout the simmering, stir the pot occasionally, and turn the meat over to make sure it doesn't get stuck to the bottom of the pot. Remove the meat to a hot platter in a warm place. Strain the sauce through a sieve, and spoon off any excess fat that rises to the top as it cools. Reheat the sauce, slice the meat and pour about half the sauce over it, and serve. The other half of the sauce can be passed around for those who wish more or used with a first course of pasta or gnocchi. From The Romagnolis' Table by Margaret & G. Franco Romagnoli. Submitted By TERRI WOLTMON On 10-01-94

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