Roasted meat is always an excellent solution for a day of festivities or if you expect a lot of friends: you can prepare  it in advance in quantity


Many times we think of roasting as meat to be baked in the oven. In Italy it can be in the oven or on the stove. The thing that many times seem unexpected is that in Italy we don’t have the habit of cooking meat a little on the stove and then in the oven: one of the two.


Today we cook it on the stove with herbs which flavour it so much.


900g best end of a beef

 A sprig of Sage 

A sprig of Rosemary 


1 onion

1 glass dry white wine

3 cloves of garlic

2 tbsp extra virgin olive oil

70g butter

Salt, pepper

Chop sage, rosemary, parsley and garlic.

Bind the meat and roll it in the very-finely chopped herbs and garlic to cover it with them

Slice the onion

Brown the onion in the butter in a casserole.

 Place the meat in the casserole, brown it carefully on all sides

 Season with salt and pepper

Pour on the wine at a high temperature to let it  evaporate

Fill the pan with enough water to half cover the meat.

Flip the meat every 10 minutes

Cook the beef over a low flame for ca.1 hour and a half.

 As the meat is cooking, pour on a little warm water so that the sauce does not dry out.

Once cooked, unbind the meat, slice it and serve.

Great to serve it with lettuce or some zucchini and tomatoes.

As a change ,if you like pork,after covering the meat with the herbs, wrap it with 5 slices of pancetta

 This recipe is good also with turkey breast or veal .