Beef in oil

Beef in oil is one of the delicious meat second courses that you can serve on Sunday. Here's how to prepare it with the Brescia recipe.

Beef in oil is a typical product of Brescia cuisine which involves cooking the meat in water and , indeed, oil . The most famous recipe is that of beef in oil from Rovato, a town in the province of Brescia . Here it is prepared following the typical recipe exactly and then serving everything with polenta . And how could it be otherwise?

Cooking meat in oil allows you to bring to the table in just a few steps (even if we must confess that cooking the meat takes quite a long time), one of the tastiest second courses ever. To do this, however, get the right cut of meat, i.e. the priest's hat which with its central vein of fat helps to keep the meat tender. For the rest, given the few ingredients included in the oil roast recipe, we advise you to choose quality raw materials : they will make the difference.

How to prepare beef in oil with the original recipe

1. Finely chop the celery, carrot, onion, anchovies, capers, fresh parsley to taste and the cored garlic with a knife or with a blender.
2. Now take a pan and fry the mix in the oil.
3. Add the meat and brown it on all sides , then blend it with the white wine.
4. Only at this point, when the alcohol has evaporated, pour in hot water (or broth), add salt, let it come to the boil then lower the heat and let the meat cook in this way for at least 2-3 hours . At this stage we recommend covering the pan with a lid fitted with a small vent, to avoid dirtying the whole kitchen.
5. Once the time has passed and the liquid has reduced by about half , remove the meat from the pot.
6. In the same pan, create the sauce , adding the grated cheese, breadcrumbs and pepper to the liquid already present and to taste.
7. Mix well and let it thicken for a moment longer on the heat. If you want an even smoother sauce, blend it with an immersion blender.
8. Serve the sliced ​​meat with its sauce, fresh chopped parsley and a portion of homemade polenta .

We advise you to consume the beef in oil prepared the day before: the best way to make the meat tasty is to cut it into slices and leave it immersed in its sauce for a day . Seeing is believing! Furthermore, if you liked this recipe, you will surely also love our roast , perhaps accompanied with a classic side dish of potatoes.

And here is a video recipe very similar to our preparation, with less oil, but lots of flavour:

storage

The beef in oil will keep in the refrigerator for a couple of days. We recommend heating it in a pan before consuming it.

Origins of the dish

Franciacorta is a region rich in resources, with a variety of flavors that are reflected in its traditional dishes.

Beef in oil is a typical dish of the Franciacorta hinterland, especially of the municipality of Rovato . Coming from an ancient recipe of peasant cuisine, this dish continues to represent the territory and is highly appreciated. The key to preparing perfect beef in oil lies in the choice of high-quality ingredients, in particular in the use of the "priest's hat" .

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