Description
This is a classic beef dish from Piedmont. Preparing for a long time and, at first glance, looks unattractive, but the results are really worth! I've done with polenta, but you can with vegetables and potatoes. Delicious!
Ingredients
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Beef
600-800 г
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Dry red wine
750 мл
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Carrots
2 шт
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The Apium graveolens Dulce
2 шт
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Onion
1 шт
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Garlic
3 зуб.
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Spices
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Vegetable oil
Cooking
Onions, carrots, celery, garlic cut into large pieces and put in a roomy but narrow pot. Spices, preferably whole, wrap in cheesecloth (make bag) - and also in the pan. Add well-washed solid piece of beef and pour red wine (don't skimp on the wine, as its quality depends on the result), it should completely cover the vegetables and meat, cover with a lid. Pickling at room temperature for 12-24 hours, turning meat from time to time
Take out the marinated meat and allow to drain guilt. Dip them in flour on all sides and fry in hot vegetable oil in another thick-walled pot (I have a small cauldron).
When the meat has become a Golden crust, add all the vegetables (except spice gauze bag just throw away) and all the wine. Cook for about 2 hours (until the meat is cooked)on low heat, without a lid! Gravy thickens, but not overdry it! Take out the meat and put it on a plate
Vegetables grind in a blender or mini-spinner. Turns out this sauce-gravy
The meat is cut into slices, mix with sauce and serve as you like (I with polenta) - with vegetables or porridge, in General, at your discretion! Bon appetit!
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