Emilia (Giuliani) Vagnini, Fano, Pesaro-Urbino
(Yield: 8 servings)
4 pounds eye of round (beef)
3 slices pancetta (diced)
1 medium onion (diced)
5 cloves
2 garlic cloves (minced)
6 ounces white wine
1 teaspoon each, salt and pepper water
1. In large Dutch oven over medium heat, cook pancetta for approx. 3 minutes. Add eye of round and braise until browned on all sides.
2.Add onions, cloves, garlic, wine, salt and pepper. Cook for approx. 6 minutes.
3.Add enough water to cover meat half-way. Add salt and pepper. Cook partially covered for approx. 2 hours.
4.Remove meat from Dutch oven and allow to cool until reaching room temperature.
5.Cut meat in slices, allowing juices to flow for a few minutes.
6.Return sliced meat back to pot over medium heat. Include all juices. Continue cooking for 1 more hour.
Serve with roasted or mashed potatoes, topped with cooking sauce.