Garofolato di Manzo
A classic Roman beef pot roast braised gently with whole cloves and rich tomato sauce, yielding a fragrant gravy for pasta and tender sliced meat.
- Prep
- 25 min
- Cook
- 150 min
- Total
- 175 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Heavy lidded casserole or Dutch oven
- •Larding needle or sharp paring knife
- •Chopping board
- •Wooden spoon
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 36 g
- carbs
- 12 g
- fibre
- 3 g
- protein
- 42 g
- calories
- 560 kcal
Instructions
- 1
Make small incisions all over the beef with the tip of a paring knife.
- 2
Stuff the slits with batons of lardo, chopped garlic, parsley, and the whole cloves.
- 3
Season the surface of the beef generously with fine sea salt and black pepper.
- 4
Heat extra virgin olive oil in a heavy lidded casserole over medium-high heat.
- 5
Brown the beef joint on all sides until deeply caramelised, about eight to ten minutes.
- 6
Remove the beef to a plate and add the onion, carrot, and celery to the pot.
- 7
Fry the soffritto gently over medium heat until the vegetables are soft and translucent.
- 8
Pour in the red wine and scrape up any caramelised bits stuck to the base.
- 9
Simmer until the wine reduces by half, then stir in the tomato passata.
- 10
Return the beef to the pot, cover with a tight lid, and reduce heat to low.
- 11
Simmer gently for two to two and a half hours until the meat is spoon-tender.
- 12
Rest the meat for ten minutes, then slice thinly and ladle the spiced tomato sauce over.
Chef's tips
Take time to brown the beef thoroughly as this builds the base flavour of the sauce. If the sauce becomes too thick during cooking, add a splash of warm water or stock. Use the excess sauce to dress rigatoni or fettuccine for an authentic Roman primo.
Ingredient substitutions
- lardo → pancetta or guanciale, sliced into thin strips
- beef chuck → beef shin or brisket, adjusted for slightly longer cooking time
Storage
Store leftover beef and sauce in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a covered saucepan with a splash of water over low heat until hot throughout.
Common mistakes to avoid
- •Adding too many cloves, which can easily overpower the rich tomato and beef flavours.
- •Boiling the braise rapidly rather than maintaining a very gentle, low simmer.
- •Slicing the beef immediately without resting, causing the juices to run out.
Serving suggestions
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