Manzo alla Panna

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   1.

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   Rub the pepper onto all sides of the roast.

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   Make small, deep slits in all sides of the roast.

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   Cut your Parmigiano wedges so that they will fit into the slits of the roast.

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   Insert the Parmigiano into each slit, making sure its inserted all the way into the roast.

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   Set aside.

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   2.

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   Into your Dutch oven add butter and olive oil over medium high heat.

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   Once melted, add your roast and brown on all sides (use a splatter screen if desired).

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    Add wine and cook until wine has reduced by half.

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    3.

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    Once wine has reduced, reduce heat to LOW, pour 1 cup of cream over roast, cover and simmer until roast reaches an internal temperature of 150-155 degrees (medium), approximately 2 2.5 hours.

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    Continue adding 1/2 cup of remaining cream every half hour.

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    Turn your roast every so often.

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    4.

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    Once roast has reached its internal temperature of 150-155 degrees, remove it from the Dutch oven, transfer to a cutting board and allow it to rest 10-15 minutes before slicing.

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    5.

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    WHILE the roast is resting, skim the fat off of the top of the sauce and discard.

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    Add the grated Parmigiano Reggiano and stir to combine.

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    (If you prefer your sauce thicker, return the sauce to medium heat, stirring often, and allow it to thicken.)

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    6.

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    Once the roast has rested, slice roast into thin slices and top with sauce.

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    Buon appetito!

* Per serving · 4 servings · Values may vary.