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