A braised beef dish typical of northern Italy

People :

4

Preparation time :

30 min

Difficulty:

Easy

Cooking time :

2 h 30 min

Tiempo de marinado :

Description

Esta publicación está disponible en: es

Ingredients
  • 2 cloves garlic
  • 1 bay leaf
  • 1 large onion
  • 4 large carrots
  • 2 stalks celery
  • 1 sprig rosemary
  • 1 kg stewing or roasting beef
  • 1 bottle of good, full-bodied red wine
  • Black pepper
  • Salt

 

Preparation
  1. Chop all the vegetables and put them in a large bowl with the meat, bay leaf and rosemary and some black peppercorns. Cover with wine and marinate in a cool place for 12 hours.
  2. Dry the meat (but keep the liquid) and season with salt & pepper. Coat with a thin layer of flour and then put into a large pot with a couple of tablespoons of oil and a bit of butter. Sear and seal the meat for a couple of minutes on all sides.
  3. Add all the liquid from the marinade and the vegetables and bring to the boil. Simmer for about 2 ½ hours over a low heat turning the meat occasionally.
  4. When the meat is tender, remove and blend what’s left in the pot till you have a thin sauce. Bring to the boil, turn off the heat and add  about 40 grams of butter, mixing well until the sauce has a sheen.
  5. Cut the beef into slices and cover with sauce.
Serve with mashed potatoes.

Additional information

People :

4

Preparation time :

30 min

Difficulty:

Easy

Cooking time :

Tiempo de marinado :