CookEat Recipe
Scannello Braised with Carrot and Celery
A lean piece of beef larded with prosciutto fat, gently cooked over carrot and celery, with white wine added to the strained vegetable juices near the end.
Method
Steps
Step 1
Gather the ingredients: 800 g lean boneless beef from the round or upper thigh, the cut called scannello in the source, in one piece; 80 g prosciutto fat, cut into larding strips; Salt and black pepper; 1 large carrot, or 2 medium carrots; 3–4 celery stalks about a handspan long; Water to cover the meat in a snug casserole, roughly 800–1000 ml depending on the pot; 100 ml dry white wine.
Step 2
Season the strips of prosciutto fat with salt and pepper and insert them into small cuts in the beef. Salt the outside lightly and tie securely with food-safe kitchen string. Cut the carrot and celery into small pieces.
Step 3
Put the carrot and celery in the bottom of a snug heavy casserole and set the beef on them. Pour in enough water to cover the meat. Bring promptly to a gentle simmer, cover and cook slowly, turning occasionally, until the liquid has reduced substantially and the meat is nearly tender, about 2–2 1/2 hours. Allow some steam to escape if necessary, and check that the bottom does not dry or burn.
Step 4
Lift out the beef. Strain the reduced juices, pressing the cooked carrot and celery through the sieve to thicken the sauce. Return this sauce and the beef to the casserole and add the white wine now. Simmer gently for another 15–25 minutes until the flavour has softened, the meat is tender and the centre reaches at least 72°C.
Step 5
Remove all string, slice the beef and spoon its vegetable-enriched sauce over it. Lean veal from a comparable thigh cut may replace the beef; cook to the same measured internal target and tenderness. About 40 ml Marsala may replace the white wine, added at the same final stage.
Cooked it? Rate it.
Cooked 0 times