Manzo Brasato – Roast Beef Marinated in Wine

48 hours before serving, place the meat in the narrowest possible container, add enough wine to cover the meat completely. Cover and let stand for one night. Remove from the wine (but keep it back), dry, rub with salt and pepper. Heat the oil in a pan, brown the meat on all sides, set aside. Sauté the onion and garlic in the same oil at the beginning, then gradually add all the vegetables and the kitchen herbs and spices. Extinguish with the marinade and perhaps with half of the remaining wine. Add the meat and the pig’s trotter so that they are surrounded by the vegetables. Cover and steam in the oven heated to 200 degrees for 2 to 2 1/2 hours.

Gradually add the remaining wine. Turn off the oven. Let the meat rest in it for one night, then heat in the oven heated to 220 °C for 20 min. Cut the meat into slices and arrange them in scales on a preheated meat platter. Place the pork rind of the pig’s foot cut into strips on top. Season the sauce, if necessary, and pour it over the roast. Serve with mashed potatoes or polenta.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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