Italian Beef Braised In Red Wine
|Top beef rump||2 1⁄2 Pound, rolled and tied (1.2 Kilogram)|
|Garlic||2 Clove (10 gm), halved|
|Butter||1 2⁄3 Ounce (25 Gram / 1 Ounce Plus 1 Tablespoon)|
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Celery stalks||3 , chopped|
|Carrots||4 Small, scraped and sliced|
|Tomatoes||3 Large, skinned, seeded and chopped|
|Ground cloves||1 Teaspoon|
|Dry red wine||10 Fluid Ounce (300 Milliliter)|
Rub the beef all over with the cut sides of the garlic, then discard the garlic.
Rub the beef with salt and pepper.
Melt all but 1 tablespoon of the butter with the oil in a flameproof casserole.
Add the beef and brown it on all sides.
Remove the beef from the casserole and put it to one side.
Add the onion, celery and carrots to the casserole and fry until the onion is soft but not brown.
Stir in the tomatoes and cloves and return the beef to the casserole.
Pour over the wine and bring to the boil.
Cover and transfer to a moderate oven (180°C/ 350°F or Gas Mark 4).
Braise for 3 hours or until the meat is very tender when pierced with the point of a knife.
Transfer the meat to a warmed serving dish.
Skim any fat from the surface of the liquid in the casserole.
Strain into a saucepan, pressing down well on the vegetables to extract the juices.
Bring the strained liquid to the boil and boil for 3 minutes.
Blend the flour with the remaining butter to make a paste.
Add to the cooking liquid, in small pieces, and simmer, stirring, until thickened and smooth.
Pour this sauce into a sauceboat and serve with the meat.