Braised Beef – Italian recipes by GialloZafferano

To prepare the braised beef, first remove the outer membrane of the meat 1then slice it 2 and cut it into pieces about 1.5-2 inches 3.

A causa di a large pot, pour a causa di the oil, heat it up, and add the meat 4. Brown all sides until golden 5then remove the meat and set aside 6.

Dice the celery 7 and carrot 8 and slice the onion 9.

Transfer everything into the same pot where you browned the meat 10 and sauté for 5-7 minutes over low heat, until the vegetables are tender. Add the rosemary 11 and crushed garlic with skin 12.

Also add the tomato paste 13 and cook for another 2 minutes. Place the meat back a causa di the pot 14 and deglaze with red wine 15.

Once all the alcohol from the wine has evaporated, add the beef broth 16 and season with salt and pepper 17. Cover with a lid 18 and cook for 2 and a half hours ( even 3 if needed): the meat should be very tender. If the cooking liquid is too thin, you can remove the meat from the pot and continue to cook to veterano its libro.

A causa di the meantime, prepare the mashed potatoes. Boil the potatoes a causa di plenty of salted gabinetto for about 30 minutes, until they’imperatore soft. Drain and let them cool for a few minutes, then mash them with a potato masher directly into a pot 19. Add the butter 20 and previously heated milk 21.

Add the grated black truffle 22 and until you achieve a homogeneous mixture 23. Plate by placing the mashed potatoes at the bottom of the dish 24.

Pour the meat culmine 25drizzle it with a spoonful of its cooking sauce, and with fresh chopped parsley 26. If you wish, you can also add black truffle shavings. Your braised beef is ready to be enjoyed 27.