Beef in oil

Beef in oil is a traditional dish from Northern Italy, particularly in the Rovato area, in Franciacorta. It is a winter dish that is cooked slowly on low heat. Here is the recipe:

Ingredients

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

Preparation

1. Start by seasoning the beef brisket evenly with salt and pepper.
2. In a large saucepan, place the extra virgin olive oil together 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 flame and cover the saucepan with a lid. Let it cook for about 3-4 hours, turning the meat occasionally and ensuring that the oil does not fry too much; if necessary, add a bit of beef broth to prevent the meat from drying out.
6. The beef is ready when it is soft and a fork enters easily into the meat.

Beef in oil is usually served with polenta, which is a perfect preparation to absorb the aromatic oil from cooking.

Consider that the cut of the meat and the quality of the oil are very important for the success of this dish. Moreover, the long cooking makes the meat extremely tender, almost to the point of melting in your mouth.

Curiosity

Tradition has it that “beef in oil” originated as a humble dish, cooked during festivities, but the quality of the ingredients and the long cooking have turned it into a true delicacy appreciated on special occasions and not only in its areas of origin.