Manzo al Gras de Rost

Beef Stewed with Dripping

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This is a delicious way of stewing cheaper cuts of beef which may be tough yet full of flavour. From the foggy plains of Lombardy, where they know all about the rigours of a cold winter, comes the recommendation that you should accompany the stew with plenty of robust, heart-warming red wine and boiled potatoes to mop up the rich meat juices.