Manzo in Umido (Italian Braised Beef)


500g piece boned beef brisket, well trimmed

1 leek, chopped finely

1 carrot, chopped

bay leaves

1 stem rosemary

1 clove garlic, diced

1 onion, diced

a few anchovies

1 cup beef stock

½ cup red wine

2 tbsp balsamic vinegar

½ cup pitted olives

2 tbsp butter

½ cup parsley

2 cups tomato passata

1 tbsp. tomato paste

rigatoni, cooked

olive oil



Season the beef on both sides with salt, pepper and olive oil and brown in a hot pan. Add red wine and reduce down. Add passata and balsamic vinegar and stir through.

In another hot pan, saute the onion, leek, carrot, olives and garlic in olive oil. Add the herbs. anchovies, a little oil from the anchovies, tomato paste, butter and stir. Add beef stock.

Combine the beef in sauce and cook in pot, covered for 1.5-2 hours on low heat until tender, stirring occasionally. Once the meat and sauce is finished cooking, add the parsley and pasta and stir through.