Italian roast beef with carrots, celery, onion and a splash of white wine

March 20, 2014

When I prepare roast beef in the oven, that family love so much , I like to enrich it with vegetables and Mediterranean scents.

The result of my personal recipe is a superb and fragrant main dish enriched with a delicious vegetables sauce, perfect both hot and cold.

Here’s what you need:

a nice piece of roast beef steak, chopped done with a medium carrot , celery, 2 medium onion , garlic, sage , rosemary, salt to taste , 4 tbsp of olive oil and a cup of dry white wine. If you like it you may also add some little potatoes, salt to taste.

Start your preparation for a couple of hours before cooking, leaving to flavor the meat along with vegetables and fragrant herbs in wine.
First put 4 tablespoons of oil in a baking pan, and add the carrot, celery and onion cut into very small cubes, sage , rosemary and a clove of garlic, peeled , salt and stir to anoint well all the vegetables.

Arrange the vegetables on the edges of the pan and place in the center of the roast beef . Add salt , turn it 2 or 3 times to grease it well, add the white wine, white wine and let stand a couple of hours at room temperature.

Warm up the oven to 170 C ( 325 F) and cook about 20 /25 minutes – decide the timing also in base of the size of the meat.