Manzo Brasato al Vino Blanco

A delectable Italian dish, Manzo Brasato al Vino Blanco (mahn-dzoh brah-zah-toh ahl vee-noh blahn-koh) is a dish of beef cooked with white wine,

7nushrooms, green peppers and garlic, flavoured with lemon and herbs. The beef is braised for a long time over very low heat, resulting in very tender, succulent meat.

1 oz. butter

1 tablespoon vegetable oil

2 lb. top rump of beef, roiled and tied

6 streaky bacon slices garlic clove, crushed shallots, finely chopped

2 medium-sized green peppers, white pith removed, seeded and sliced

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon dried basil

2 teaspoon dried marjoram

15 fl. oz. dry white wine juice of | lemon 8 oz. button mushrooms, wiped clean and halved

1 tablespoon beurre manie

In a large flameproof casserole, melt the butter with the oil over moderately high heat. When the foam subsides, add the beef and brown it, turning it frequently with two large forks, for 8 to 10 minutes, or until the meat is evenly browned on all sides.

Remove the casserole from the heat. With the two forks, lift the beef out of the casserole and set it aside. Pour off all but

1 tablespoon of fat from the casserole.

Wrap the bacon slices around the beef, tying them on securely with trussing thread or string. Set the beef aside.

Return the casserole to moderate heat. Add the garlic, shallots and green peppers to the casserole and fry, stirring occasionally, for 3 to 4 minutes, or until the shallots are soft and translucent but not brown. Stir in the salt, pepper, basil, marjoram, wine and lemon juice. Return the beef to the casserole and bring the liquids to the boil.

Cover the casserole tightly and reduce the heat to very low. Simmer for 2i hours.

Add the mushrooms to the casserole and simmer, covered, for a further 30 minutes, or until the beef is very tender when pierced with the point of a sharp knife.

With two large forks, lift the meat out of the casserole. Remove and discard the trussing thread and bacon slices. Place the beef on a serving dish and keep it hot while you finish the sauce.

With a metal spoon, skim off any fat from the surface of the sauce. Increase .he heat to low. Stir in the beurre manie, a small piece at a time, stirring until the sauce is thick and smooth. Taste the sauce and add more salt and pepper if necessary.

Remove the casserole from the heat. Pour the sauce and vegetables into a large warmed sauceboat. Serve immediately, with the beef.

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