Lacerto al glacé

The lacerto al glacé or glazed lacerto is a typical Neapolitan recipe. I did it for the first time during the Christmas holidays, and it was a hit. It is a sort of roast beef and it is very good indeed;)
The traditional cut for these recipes is the “lacerto”, which corresponds to the girello or the magatello from other areas of Italy. The glazing instead consists of a preparation based on carrots, onion and celery.

  • Ingredients for 6 people:
  • 1.5 kg of baby walker
  • 100 gr of bacon
  • 2 carrots
  • 1 onion
  • 1 celery stick
  • 10 cherry tomatoes
  • 2 nuts of butter
  • 600 ml of broth
  • 1 glass of white wine
  • salt
  • pepper
  • oil
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 15 min
  • cooking: 2 hours
  • total: 2 hours and 15 min

Method

How to make the Lacerto al glacé

In a very large saucepan, brown the bacon in a little oil.

Add a chopped carrot, onion and celery to the bacon, mix and cook for about 5 minutes.

Now add the meat by placing it in the center of the pan, cover it with curls of butter and a little pepper.

Brown the meat 5 minutes on each side over high heat. As soon as the piece of lacerto is golden, blend with white wine.

Finally add the cherry tomatoes, and cover with the hot broth for half its height.

Cook the meat in glacé indoors over a very low heat for about 2 hours, turning it occasionally and adding a little water if it tends to dry out too much.

When cooked, arrange the meat on a serving plate and cut it into slices.

Coat everything with the sauce and serve the glazed lacerto on the table.

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