Italian-style Sunday roast by Lorenzo Manosperti
Beef roasting joint: 800g
Carrots: 2
Celery sticks: 2
Yellow onion: 1
Garlic cloves: 2
Rosemary: 1 sprig
Bay leaf: 1
Extra virgin olive oil
Dry white wine: 1 glass
Vegetable stock: as needed
Salt and pepper: to taste
A simple and fragrant roast, oven-cooked with vegetables and herbs, and served with its sauce: the Sunday main course as remembered by chef Lorenzo Manosperti
There are dishes of memory that take us back in time and make us feel emotions we will never forget, like the Sunday roast. A recipe as simple as it is evocative, reminiscent of Sunday family lunches and that feeling of time well spent with the right people. The roast is served with a black cabbage flan, but it is also excellent with mashed potatoes or a simple mixed salad.
How to prepare an Italian-style Sunday roast
Rub the beef with salt and pepper. In an ovenproof casserole, sear the meat on all sides in hot oil until golden brown.
Add the roughly chopped vegetables (carrot, celery, onion, garlic), rosemary and bay leaf, and sauté for a few minutes.
Deglaze with white wine, let it evaporate, then cover partially with hot stock.
Transfer the casserole to the oven at 180°C and cook for about 1 1/2 hours, basting occasionally with the cooking juices.
When cooked, remove the roast and let it rest so the juices redistribute. Blend the juices with the vegetables, after removing the herbs, to obtain a smooth, tasty sauce. If necessary, strain and adjust seasoning.
Slice the roast and serve with the hot sauce.
