Creamy Roast Beef (Arrosto alla Panna)
Category: Main Dishes
Servings: 6
This creamy roast beef recipe brings together tender beef, a rich creamy sauce, and a delicate blend of flavors that will elevate your meal. It’s perfect for a family dinner or a special occasion where you want to impress your guests with a hearty and flavorful dish. The secret to this recipe is the perfect balance of cream, wine vinegar, and spices, which create a succulent and flavorful roast. Let’s get started on preparing this beautiful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef (preferably roast) | 1 kg |
| Fresh cream (liquid) | 250 ml |
| Beef broth | To taste |
| Butter | 60 g |
| White wine vinegar | 6 tbsp |
| Bacon (pancetta) | 100 g |
| Onion | 1 (finely chopped) |
| Nutmeg | To taste |
| Rosemary | 1 sprig |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions
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Prepare the Beef: Begin by placing your beef roast on a cutting board. Use kitchen twine to tie the roast, ensuring it maintains its shape while cooking. This step will help the roast cook evenly and retain its juices.
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Sauté the Onion: In a large, deep pan, melt the butter over medium heat. Once the butter is melted, add the finely chopped onion and sauté it for about 5 minutes, or until it becomes golden and fragrant. Stir occasionally to prevent the onion from burning.
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Cook the Bacon: Add the pancetta (bacon) to the pan with the onions, allowing it to cook alongside the onions. Let it cook for a few minutes until the bacon becomes crispy and releases its flavorful fat.
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Deglaze with Vinegar: Pour in the white wine vinegar to deglaze the pan, scraping up any flavorful brown bits stuck to the bottom of the pan. Stir the mixture to combine the vinegar with the onions and bacon.
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Add the Cream and Broth: Now, pour in the fresh cream and beef broth, adjusting the amount of broth based on the desired consistency of the sauce. Stir well to combine. You may also add a pinch of nutmeg for a warm, aromatic flavor.
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Season the Roast: Season the roast with fine salt and black pepper, to taste. Add the rosemary sprig for extra flavor. Place the beef roast into the pan with the sauce mixture.
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Simmer the Roast: Cover the pan with a lid and let the roast cook for about 1 hour. Check for doneness by piercing the roast with a skewer. If the juice that runs out is clear or white, your roast is ready. If it is still pink, let it cook for a little longer.
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Rest the Roast: Once the roast is cooked to your liking, remove it from the pan and transfer it to a warm plate or cover it with a bowl to keep it heated while you prepare the sauce.
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Thicken the Sauce: Allow the sauce to simmer uncovered for a few more minutes, letting it thicken slightly. If you prefer a richer consistency, you can whisk in a little more cream or a spoonful of butter at this stage.
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Slice and Serve: Once the sauce has thickened, slice the roast into generous pieces and drizzle each slice with the creamy sauce. Be sure to pour a bit of the caramelized onions, bacon, and sauce over the top for a mouthwatering finish.
This creamy roast beef dish pairs wonderfully with roasted vegetables, mashed potatoes, or a light salad. It’s a comforting and flavorful meal that’s sure to please anyone at your dinner table. Enjoy!
