In a corner of Milan, the luxury of just slow-cooking

🥩 Manzo alla California

A rich and mellow beef stew passed down in a corner of Lombardy
A small village in the province of Milan, Lombardy, called California. In this land, where the scenery is completely different from that of its American namesake, this dish, "Manzo alla California," has been quietly passed down.
It is a dish so simple and heartwarming that you would never imagine it from the name. Fatty beef is infused with the savory flavors of butter and pancetta, and simmering it makes the meat melt-in-your-mouth tender. The richness of cream is then added, resulting in a deep, stew-like sauce. Herein lies a quiet luxury that can only be achieved by taking the time to simmer it slowly.

Ingredients (serves 6)

• Beef (a cut with good marbling, such as rump or knuckle): 1kg

• Pancetta: 30g (cut into sticks for larding the beef)

• Onion (small): 1

• Butter: 50g

• Heavy cream: 250ml (used in two parts, first and second half)

• White wine vinegar: about half a cup

• Flour: as needed (for coating the beef)

• Brodo (beef or chicken stock): 250ml

• Salt: as needed

Instructions

1. Preparation

   1. Lard the beef with the pancetta and coat it with flour.

2. Aromatizing and searing

   1. Melt the butter in a pot, sauté the minced onion to release its aroma, then remove it. Replace it with the beef and brown it on all sides.

3. Vinegar seasoning

   1. Once browned, add white wine vinegar and cook over high heat to evaporate the alcohol while incorporating the acidity.

4. Slow simmering

   1. Add the broth and half of the heavy cream, then season with salt. Cover and simmer slowly over low heat for about three and a half hours.

5. Finishing cream

   1. Just before turning off the heat, add the remaining heavy cream to give the dish a smooth finish.

6. Plating

   1. Serve by pouring plenty of sauce over thickly sliced beef.

Note: A feast created by time

The charm of this dish lies in the "quiet luxury" created by the tenderness of the beef brought out through slow simmering, the savory notes of pancetta and butter, and the mellowness of the heavy cream. It is a dish to cook in a large pot and enjoy slowly on a slightly special day at home.

🍷 Wines that pair well with this dish

🇮🇹 Italian wines

・Barbera d'Asti
Has firm acidity yet is rich in fruitiness. It cuts through the richness of the cream and enhances the flavor of the meat.
・Valtellina Superiore
A light red wine based on Nebbiolo. Its delicate tannins harmonize with the long-simmered meat.