Beef braised in a soffritto of onion, celery, and carrots, immersed in beef stock and red wine and simmered until it is fork tender. Elegant enough for a dinner party and easy enough for a family meal.
Course Main
Cuisine Italian
Keyword beef, braised beef, Italian, roast, sirloin tip
Prep Time 30 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 2 hourshours
Servings 6
Author www.sanpasqualskitchen.com
Ingredients
3lb.sirloin tip roasteye of round, or other lean cut pot roast
1/4cupbutter
3tbspolive oil
1tbsponionfinely chopped
2tbspcarrotsfinely chopped
1celery stalkfinely chopped
3/4cupred wine
1 24oz.can of whole tomatoestomatoes removed and chopped,
1tbsptomato paste
3cupsbeef stock
salt and pepper
Instructions
Tie the meat neatly with kitchen string. Melt butter and olive oil in a large pot over medium heat and brown the beef on all sides. Remove the beef and saute the onions, celery, and carrots stirring frequently until lightly browned.
Return the beef to the pot, season with salt and pepper, add the wine and cook until it has evaporated, then add the canned tomatoes which have been drained and chopped. Mix the tomato paste with a 1/4 cup of water and add to the pot, and cook for a few more minutes.
Add beef stock and enough water to cover the meat halfway, bring to a boil, lower the heat, cover and simmer for about 1 1/2 hours to 2 hours or until beef is tender.
Remove the meat from the pot, untie, and carve into slices. Place the slices in a warm serving dish. Remove of as much fat as possible from the braising liquid and blend mixture with an immersion blender. Alternatively, strain liquid over sliced beef.