Best 3 Enzas 10 Clove Lean Magro Recipes

ENZA'S 10-CLOVE MAGRO

Steps:

• In a small heavy Dutch oven just large enough to hold beef rub meat with pepper and drizzle with oil. Add bay leaf and garlic and let mixture stand, covered, 15 minutes.
• Discard bay leaf and brown beef with garlic over moderate to moderately high heat, turning it to brown evenly and regulating heat as necessary. When garlic is golden brown remove with a slotted spoon and reserve. Continue browning meat on sides and ends until a meat thermometer registers 130° F. for medium rare meat, 20 to 25 minutes.
• Return reserved garlic to pan and remove from heal. Let beef mixture stand, covered, 20 minutes and add salt to pan juices. Serve meat, sliced thin, with salt, garlic, and pan juices.

FALSOMAGRO

Steps:

• Pound the flank steak to 3/8-inch thickness, trying to form a rectangle.
• Combine the basil, parsley, olive oil, and pignoli nuts in a food processor until smooth. Spread mixture over the meat, leaving a 1-inch border.
• Combine ground beef with beaten egg, garlic, bread crumbs, milk, and grated cheese. Set aside.
• Spread slices of prosciutto over the pesto mixture, followed by the ground beef mixture, and topped with the sliced pancetta. Place the 4 partially boiled eggs down the center, flanked by the cheese logs. Roll the flank steak into a log, tie with butcher's twine, and season with salt and pepper, to taste.
• Heat a few tablespoons olive oil in a large, heavy saucepan over medium-high heat. Add the meat and sear on all sides. Remove the meat from the pan and add the onions and saute until transluscent. Deglaze the pan with red wine, and return the meat to the pan. Add the tomato sauce and beef stock. Bring to a boil, then reduce to a simmer and cook for 1 hour over low heat. Alternatively, cook in a preheated 350 degrees F oven for 1 hour. Remove the falsomagro from the pan and set aside to let rest. Continue cooking sauce over high heat for a few minutes, until reduced to desired consistency. Season sauce, to taste.
• Cut the meat in slices and serve with the sauce drizzled over top and with smothered greens and roasted potatoes or fettucine on the side.

ENZA'S 10 CLOVE "LEAN" MAGRO

Steps:

• 1. Rub the beef with freshly ground pepper, and place in a heavy-bottomed pot large enough to hold the meat. Drizzle the extra virgin olive oil over the meat and turn the meat over to coat with the oil. Add the bay leaf and garlic cloves and marinate for 15 minutes.
• 2. Remove the bay leaf. Brown the meat over medium-high heat, turning to brown evenly. This step will take about 15-30 minutes, depending on the size of the roast. When the garlic begins to color remove it with a slotted spoon.
• 3. When the roast is well browned on all sides and ends return the browned garlic to the pot, remove the pot from the heat, and cover. Let the meat rest for 15-20 minutes. The internal temperature will be 140 degrees. Season the pan juices with salt after meat has rested.
• 4. Cut the meat into thin slices, sprinkle with salt, and serve with the garlic and pan juices.