Arrosto di manzo alle erbe

Name: Arrosto di manzo alle erbe (Beef Roast with Herbs and Horseradish)
Yield: Serves 6
Cuisine: Italy
Ingredients: 1 tablespoon chopped fresh marjoram; 2 cups beef stock or water; 2 cups beef stock or water; ½ cup tomato purée; 1 carrot, peeled and chopped; 1 celery stalk, chopped; ½ teaspoon ground cloves; 2 teaspoons ground cumin; Freshly grated horseradish; Salt and freshly ground black pepper, ½ teaspoon ground cloves, and ½ teaspoon ground cumin for marinating (optional); 1 rump roast or top round roast, about 2½ pounds; 2 tablespoons chopped pancetta fat or lard, or ¼ cup finely chopped pancetta; 2 tablespoons chopped pancetta fat or lard, or ¼ cup finely chopped pancetta; 1 yellow onion, chopped; 2 tablespoons chopped pancetta fat or lard, or ¼ cup finely chopped pancetta; Salt and freshly ground black pepper, ½ teaspoon ground cloves, and ½ teaspoon ground cumin for marinating (optional); Salt and freshly ground black pepper, ½ teaspoon ground cloves, and ½ teaspoon ground cumin for marinating (optional); 2 tablespoons unsalted butter; Salt and freshly ground black pepper, ½ teaspoon ground cloves, and ½ teaspoon ground cumin for marinating (optional)

Beef Roast with Herbs and Horseradish

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Grating fresh horseradish root over cooked meats is a common culinary practice in Trieste. Although I have most often enjoyed this piquant accent as a topping for cooked pork, here’s a recipe for a beef roast that gets the pungent garnish. A sharp grater such as a Microplane (based on the carpenter’s rasp) will speed up the grating process and spare you excess tears.

Ingredients

Europe
Italy
Friuli-Venezi a Giulia
Main course
Mediterranean
Gluten-free

Ingredients

Method