Manzo al Limone (Lemon Beef): The Perfect Balance of Tangy and Savory
In this recipe, we’re crafting a mouthwatering Manzo al Limone (Lemon Beef) using tender Black Angus chuck cut into perfect cubes. Each cube is infused with flavor as we embed a piece of garlic into the center. After a quick sear to lock in the juices, the beef is set aside while we build a luxurious sauce from scratch.
Ingredients
- 2.5 kg 5.5 lbs Black Angus Chuck, cubed
- 3-4 cloves garlic cut into batons
- Sunflower oil or avocado oil for searing
- 3 medium onions finely chopped
- Splash of water for cooking onions
- ½ cup fortified wine e.g., Martini
- 1.2 liters 5 cups homemade beef stock
- 2 tbsp white peppercorns
- 2 tbsp red peppercorns
- 4-5 bay leaves
- Rind of Parmesan cheese optional
- Zest and juice of 3-4 lemons
- 2 tsp salt adjust to taste
- ½ nutmeg freshly grated (optional)
- 3 knobs of butter
Instructions
Prepare the Beef
- Take the cubed chuck and make small incisions using a pointy knife.
- Insert garlic batons into the incisions. This infuses the beef with a deep garlic flavor.
Sear the Beef
- Heat sunflower or avocado oil in a large pot or Dutch oven over medium-high heat.
- In batches, sear the beef cubes until they are browned on all sides. Avoid overcrowding the pot. This should take about 10 minutes per batch.
- Once browned, remove the beef from the pot and set aside.
Cook the Onions
- Reduce the heat to medium-low. Add a bit of olive oil to the pot.
- Add the chopped onions and cook slowly. Stir occasionally and add a splash of water to prevent browning. Cook for 10–15 minutes until the onions dissolve and become soft.
Deglaze the Pot
- Increase the heat slightly and add the fortified wine to the pot. Stir well to deglaze the fond from the bottom.
- Cook for a minute or two until the alcohol evaporates.
Build the Sauce
- Add the beef stock to the pot. Stir well.
- Add white and red peppercorns, bay leaves, and a pinch of salt.
Simmer the Beef
- Return the seared beef to the pot along with any juices it released.
- Add the Parmesan rind for extra richness (optional).
- Cover and let the stew simmer gently for 1.5 hours, checking occasionally.
- Skim off any scum that rises to the surface to keep the sauce clear and remove bitterness.
- Add Lemon and Final Seasoning
- Once the beef is tender (about 1.5 hours), zest one lemon into the pot.
- Juice 3-4 lemons and add to the stew, tasting after each addition to achieve the desired tartness.
- Adjust salt to taste.
- Grate about half a nutmeg into the stew (optional).
Finish the Sauce
- Add 3 knobs of butter to the pot and let it melt. Stir gently to create a glossy, silky sauce.
Serve
- Serve the lemon beef hot with mashed potatoes or fries.
- Enjoy the tender, lemony, garlicky beef in its rich sauce—it’s a dish packed with flavor and perfect for a comforting meal!