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Cooking + Entertaining

Beef in oil: the recipe for the tender and tasty main dish typical of Brescia cuisine

Beef in oil: the recipe for the tender and tasty main dish typical of Brescia cuisine


Beef (priest’s hat or other roasted cut)

extra virgin olive oil

anchovy fillets in oil

He beef oil it’s a second tender and tasty, typical of the Brescian gastronomic tradition, in particular of the municipality of Rovato. A recipe from the past, belonging to the poor kitchen, which requires slow and prolonged cooking, but which will give great satisfaction on the table and in the mouth.

The protagonist of the dish, together with the meat, is theextra virgin olive oil: main condiment of our local culture, able to sublimate all the ingredients with which it is associated, here mixed with equal quantities of hot water and used to “wrap” the beef, previously browned in the pan with sautéed parsley, capers , anchovy filletschopped onion and garlic, then cook in the prepared emulsion for more than 2 hours.

The result will be a very tender and melt-in-the-mouth roast, to be cut into not too thin slices and drizzled with an appetizing sauce, obtained by mixing the baking basefiltered and reduced over the heat, with a generous handful of grated parmesan, breadcrumbs and fresh parsley cut with a knife.

Once ready, you can serve the beef in oil for the lunch Sunday or a festive occasion, but also for a cena informal in the company of friends, accompanied by a portion of roast potatoes or fragrant slices of freshly baked wholemeal bread. You can also prepare it if you want in advance or you can use the rest to make delicious sandwiches.

To make this preparation we opted for the priest’s hat: an inexpensive, but very tasty cut, which thanks to the slight vein of fat will be very soft to bite into. If you can’t find it, you can easily replace it with the shoulder magatello or girello, or you can get advice on choosing from your trusted butcher.

Find out how to prepare beef in oil by following the step-by-step procedure and tips. If you liked this recipe, also try the Emilian stew.

How to prepare beef in oil

Tie the meat with kitchen twine 1.

Collect 1 sprig of parsley, the anchovy fillets in oil, the desalted capers, the onion and the clove of garlic in the blender jug 2and mix everything well.

Pour 2 tablespoons of extra virgin olive oil into a large saucepan and add the prepared hash 3.

Put the meat in the pan 4 and let it taste.

Then turn the beef and let it brown well on all sides. 5.

Shade with white wine 6.

Add hot water and season with salt 7.

Pour the remaining extra virgin olive oil 8.

Let simmer for about 2h30, taking care to turn the meat halfway through cooking. 9.

After the time, remove the meat and wrap it in aluminum foil ten: in this way it will remain tender and will not lose its juice.

Filter cooking juices 11 and let reduce for ten minutes over high heat.

Remove from the heat and add the grated parmesan 12.

Also add the breadcrumbs and a little chopped parsley, and mix thoroughly 13.

At this point, cut the meat into slices about 1/2 cm thick 14.

Arrange the beef in oil on a serving platter, drizzle with the prepared sauce 15 and serve.


Beef in oil can be stored in the refrigerator, in an airtight container, for 2 days massive.

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