| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef chuck |
| 3 |
tb |
Olive oil |
| 3 |
tb |
Unsalted butter |
| 1 |
md |
Spanish onion, medium dice |
| 2 |
|
Carrots, sliced, in 1/16" rounds |
| 2 |
|
Turnips, cut in, 1/2" cubes |
| 1 |
c |
Veal stock |
| 1/2 |
c |
Basic tomato sauce |
| 1 |
c |
Dry red wine from Franciacorta |
INSTRUCTIONS
ut beef into 2 by 3 inch cubes and season with salt and pepper.
In an 8 quart heavy bottom Dutch oven, heat oil and butter over medium heat
until foam subsides. Brown beef pieces 4 to 5 at a time until dark golden
brown, about 12 to 20 minutes. This step cannot be shortened, it is
essential! When meat is done, remove last pieces and add onions, carrots
and turnips and cook until brown bits on bottom of pan have softened and
loosened. Add stock, tomato sauce and wine and bring to a boil. Add beef
pieces and return to boil. Lower heat to simmer, cover and cook 1 1/2 to 2
hours until meat is very tender. Remove and serve with Risotto Alla
Milanese.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #566 by Sue
<suechef@sover.net> on Apr 14, 1997
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