Matteo Zamboni’s Rylstone MANZO ALL’OLIO
For 6 people
Matteo Zamboni’s Rylstone MANZO ALL’OLIO – OYSTER BLADE POACHED IN RYLSTONE EVOO
1 oyster blade beef
5 spoons plain flour
500 ml chicken stock
1 clove garlic
200 grams Rylstone evoo
4 spoons breadcrumbs
3 spoon grated Parmesan cheese
1 bunch chopped parsley + some more leaves for garnish
2 spoons capers in vinegar
salt and pepper
Ask your butcher to remove the fat part on the top of the meat and to trim all excess fat.
Generously season the meat with salt and pepper then lightly dust it with the plain flour and place it in a cast iron pot.
Cover the meat with enough chicken stock (you might not need the whole 500 grams) and add the Rylstone evoo and the anchovies. Bring the chicken stock to the boil, then cover with the lid and turn down the heat.
Very gently cook the meat for about 3 hours or until it is very tender. Towards the end of the cooking process, add the chopped parsley and the thinly sliced garlic.
Rest the meat for at least 30 minutes, then strain the liquid out and add the grated Parmesan and enough breadcrumbs to the liquid in order to obtain a fairly thick sauce.
Slice the meat, place it in a serving plate and cover with a generous amount of the Rylstone evoo and breadcrumbs sauce. Garnish with capers and more fresh parsley leaves.
Serve with some warm polenta.