Onion Glazed Beef

If you don't eat meat very often, cooking beef is a special occasion, definitely one to be celebrated; and this recipe does just that... This beautiful (and healthy) beef dish is simple but very tasty, and is easy to prepare; although, as with many great Italian recipes, it does take a little time to actually cook. The sauce is best made with a homemade chicken stock, and the resulting gravy and succulent beef is best served with roasted potatoes... Locatelli says peas too, but any kind of steamed greens will do just as deliciously.


  • 900g Topside or Rump Beef Joint
  • Sea Salt and Pepper
  • 12 Onions
  • 1.5 litres Chicken Stock
  • 60ml Marsala

Chop some Onions

Heat some Olive Oil in a large pan and brown off your Beef joint, making sure all sides are nicely seasoned, and browned… (I used about 900g and two of us ate handsomely for 3 days with the leftovers)

Set the joint aside and add the Onions to the pan.  Fry them for a few minutes before adding the Chicken Stock.  Put the Beef back in the pan, and bring everything to the boil.  Turn the heat down and simmer for around an hour… maybe a little more.  Add the Marsala and continue cooking until the meat is tender, and the Onions are thick with little liquid left

Rest the meat for a while and then slice and serve it… Roast potatoes are a perfect match – but Rosti work pretty well too…

This joint is delicious cold as leftovers, but remove the sauce before putting it in the fridge!

This recipe is called Agglassato and is to be found in Giorgio Locatelli’s Made in Sicily Book

Tagged , ,