A traditional Sicilian dish based on beef topside.
Second course
4 People
1 hour
Medium Difficulty
Ingredients
1 piece of beef eye of round
Salt, to taste
Black pepper, to taste
DOP Monte Etna “Saletti” extra virgin olive oil
3–4 large onions, finely chopped
Red wine (for deglazing)
Vegetable broth, as needed
Herbs or spices to taste (bay leaves, cloves, rosemary, or others)
Preparation
Brown the beef on all sides in abundant DOP oil after seasoning it with salt and pepper.
Remove the meat from the heat and, in the same oil, cook the finely chopped onions very slowly, adding water from time to time, until the sauce becomes dark and thick.
Add the preferred herbs or spices and return the beef to the pot.
Deglaze with red wine.
Gradually add vegetable broth and cook over low heat for a long time (at least a couple of hours), turning the meat occasionally.
When ready, remove the beef from the sauce and let it cool.
Slice thinly once completely cold and return the slices to the sauce to reheat before serving with mashed potatoes.
