Stufato di manzo alia romana

Yield: 6 Servings

Measure Ingredient
2 pounds Topside of beef
1 ounce Butter
1 tablespoon Oil
2 \N Onions (chopped)
2 cloves Garlic (crushed)
1 pounds Pickled pork (diced)
1 tablespoon Plain flour
1 \N Wineglass red wine
8 ounces Brown stock
\N \N Bouquet garni
4 \N Tomatoes (scalded
\N \N And skinned)


Set the oven at 350'F or Mark 4. Heat the oil and butter in a large flameproof casserole, put in the beef and brown on all sides, then take out and put in the onions, garlic and pork. Fry for about 5 minutes, draw aside, shake in the flour, brown it slightly then pour in the red wine and stock and add the bouquet garni. Season and bring to the boil. Replace the beef, cover the casserole and braise in the preset oven for 2 hours, basting well. Quarter the tomatoes and add them to the casserole 30 minutes before the end of the cooking time.

Take up the beef, carve and lay in a deep dish. Skim the gravy, remove the herbs, reduce gravy slightly and spoon over and round beef. Arrange polenta balls at each end of the dish. Walt MM Taken from 'Casseroles' by Cordon Bleu. Published by 'Macdonald and Jane's, London'

e-mail: gcaselton@... Graeme Caselton

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