| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 4 | Servings | |
INGREDIENTS
| 4 | tb | Olive oil |
| 1 1/2 | lb | Chump or braising Steak, cut into large chunks |
| Salt and pepper | ||
| 3/4 | pt | Rubesco Wine |
| 1/2 | pt | Tomato juice |
| Few Sprigs sage and parsley | ||
| 3 | Cloves garlic, unpeeled | |
| 2 | oz | Of fat cut from some parma ham, diced into small cubes |
| 12 | oz | Wild Mushrooms, roughly chopped |
| Chopped Fresh Sage or parsley |
INSTRUCTIONS
TO GARNISH Preheat oven to 180C/350F/Gas Mark 4. Heat olive oil in a large frying pan and add meat, sealing and browning over a high heat. Season with salt and pepper. Transfer meat to a large casserole dish, adding a little more olive oil. Pour in wine and add tomato sauce. Pop in sage, parsley and garlic cloves. Cover and cook over a low heat or in preheated oven for 90 minutes or until the beef's really tender. Towards the end of the beef's cooking time, saute the Parma Ham to render it down. Add mushrooms and saute briskly for 4 to 5 minutes. Season with salt and pepper and add a pinch of chopped sage and parsley. Add to beef, stir well and serve with fresh pasta. Source: Floyd on Italy From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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