Manzo all'Olio di Rovato
A historic Brescian specialty of tender beef gently braised in extra virgin olive oil, enriched with anchovies, garlic, and a breadcrumb sauce.
- Prep
- 15 min
- Cook
- 150 min
- Total
- 165 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Heavy lidded Dutch oven
- •Chef's knife
- •Whisk
- •Carving board
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 41 g
- carbs
- 8 g
- fibre
- 1 g
- protein
- 42 g
- calories
- 580 kcal
Instructions
- 1
Place the Dutch oven over medium-low heat and add the extra virgin olive oil.
- 2
Add the garlic cloves and chopped anchovies, pressing gently until the anchovies melt into the oil.
- 3
Place the tied beef into the pot and turn it gently to coat in the seasoned oil.
- 4
Pour in the white wine and allow the alcohol to bubble off for two minutes.
- 5
Pour in the warm water, add a pinch of salt and black pepper, then cover with a tight-fitting lid.
- 6
Simmer over very low heat for two hours, turning the meat halfway through until tender.
- 7
Remove the beef to a board, tent with foil, and discard the garlic cloves.
- 8
Whisk the breadcrumbs, Grana Padano, and parsley into the simmering pan juices until a glossy sauce forms.
- 9
Slice the rested beef into thick rounds, arrange on a warm platter, and spoon the warm sauce over top.
Chef's tips
Keep the heat exceptionally low throughout cooking so the olive oil gently braises rather than fries the meat. Do not over-salt early on, as the melted anchovies provide substantial natural seasoning.
Ingredient substitutions
- Grana Padano DOP → Parmigiano Reggiano DOP
- dry white wine → equal amount of warm water or light beef stock
Storage
Store leftover beef and sauce together in an airtight container in the refrigerator for up to three days.
Reheating
Reheat slices gently in a covered saucepan with a splash of water over low heat until hot.
Common mistakes to avoid
- •Frying the beef at high heat instead of gently braising it in the warm oil.
- •Adding too much salt initially before the anchovies dissolve completely.
- •Adding breadcrumbs in a clump rather than whisking steadily to prevent lumps.
Serving suggestions
Cooked Manzo all'Olio di Rovato?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Lombardy
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
