CookEat Recipe
Girello Cooked in Its Own Juices
Bolognese eye-of-round beef cooked very slowly in a covered casserole with only salt and pepper, allowing its own juices to collect and then reduce.
Method
Steps
Step 1
Gather the ingredients: About 700 g beef eye of round, the cylindrical hind-leg cut known here as girello or garetto, in one intact piece; Salt and black pepper to taste.
Step 2
Choose the specified eye-of-round cut and a snug heavy casserole with a close-fitting lid. Season the beef with salt and pepper and place it in the cold casserole. Add no water, stock, butter, oil or other ingredients.
Step 3
Cover and set over very low heat. Let the meat slowly release its own juices; this is not an initial high-heat sear. Cook gently for about 2 1/2–3 hours, turning occasionally and keeping the lid on between checks. The time is an estimate and depends on the cut and pot.
Step 4
Let the released juices reduce gradually around the meat without scorching. Check the centre with a thermometer and continue until at least 71°C. When the meat is cooked and the pooled juices have been taken up or reduced, remove it promptly; do not continue cooking an already dry pan to meet an estimated time.
Step 5
Slice and serve warm. For the cold service suggested by the source, cool the cooked meat promptly in a shallow container, refrigerate within 2 hours at 4°C or colder and slice once chilled. Keep it refrigerated until serving.
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