The recipe for beef in Rovato oil

Beef in oil: our tasty recipe

Beef in Rovato oil is a traditional dish from Brescia that has conquered palates around the world thanks to its intense and enveloping flavor.

Its simplicity and goodness make it a classic of Italian cuisine. The beef, slowly cooked in abundant extra virgin olive oil, softens and becomes flavorful, offering a unique culinary experience.

Today, we want to offer you a revisited version of this dish, using organic beef to further enhance the flavor and quality of the ingredients.

Why choose organic beef?

The choice to use organic beef to prepare Rovato Beef in Oil is a conscious choice. Organic meat comes from animals raised naturally, respecting animal welfare, the environment and without the use of antibiotics and hormones.

This results in tastier and more nutritious meat, with a more intense and authentic flavour. Furthermore, by choosing organic meat, we contribute to supporting a more sustainable and environmentally friendly agriculture.

Recipe for Beef in Rovato Oil with Organic Meat

Ingredients for beef in oil

• 1.5 kg of organic priest's hat (or other beef for roasting or braising)
• 500 ml of extra virgin olive oil (obviously the best would be to use Rovato oil)
• 2 white onions
• 2 carrots
• 2 celery stalks
• 2 cloves of garlic
• 1 sprig of fresh rosemary
• Grana Padano cheese to taste
• Cornstarch or breadcrumbs to taste (if needed)
• Salt and pepper to taste
• 1 anchovy (optional)

Easy preparation of beef in oil

First, we need to tie the meat, to prevent it from falling apart and seal the meat very briefly in the pan to seal the juices inside. Set aside.

In a large pot, brown the diced onion, carrot and celery in plenty of extra virgin olive oil. Add the garlic and rosemary.

Once the soffritto is golden, add the beef tied and previously browned on all sides. Cover the beef with a good 2/3 of the oil from the recipe and hot beef broth.

Cover the pot and let it simmer for at least 3/3 1/2 hours, adding more hot water if necessary. Remember to add the remaining oil halfway through cooking.

After the cooking time, remove the meat from the pot, let it rest and then cut it into slices. The resting time depends on the time you have available: the longer it remains, the better, the ideal time is at least two hours.

Prepare the accompanying sauce by blending the stock with the grana padano and corn starch (or breadcrumbs) - if it is too slow. Some also add a small anchovy to the stock - but decide based on the saltiness of the sauce.

Serve the beef in hot oil, accompanied by its gravy and mashed potatoes, polenta or baked potatoes.

Tips for Beef in Oil

• Accompaniments : Beef in oil goes perfectly with a good glass of Barbera or Bonarda, full-bodied red wines that enhance the flavour of the meat.
• Variations : you can customize the recipe by adding diced potatoes together with the meat, or Taggiasca olives or capers.
• Side dish : A classic side dish is polenta or baked potatoes, but you can also opt for sautéed vegetables or a mixed salad.

Beef in Rovato oil is a dish that requires time and patience, but the result will repay every effort. Enjoy it in the company of your loved ones, savoring the tradition and simplicity of a cuisine that still knows how to excite.