Stufato di manzo alia romana
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | pounds | Topside of beef |
1 | ounce | Butter |
1 | tablespoon | Oil |
2 | Onions (chopped) | |
2 | cloves | Garlic (crushed) |
1 | pounds | Pickled pork (diced) |
1 | tablespoon | Plain flour |
1 | Wineglass red wine | |
8 | ounces | Brown stock |
Bouquet garni | ||
4 | Tomatoes (scalded | |
And skinned) |
Directions
Method
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
Related recipes
- Breakfast shake (alias kp's breakfast-on-the-run!)
- David rugerrio's stufato of swordfish and shellfish
- Fettuccine alla romana
- Focaccia romana
- Focaccia romana pizza
- Gnocchi alla romana
- Liver alla romana
- Manzo in umido
- Mexican dry rub (alias tex-mex rib rub)
- Polpette di manzo [beef meatballs]
- Romana sauce
- Saltimbocca alla romana
- Sambuca romana jam
- Spaghetti alia puttanesca bianca
- Spinach alla romana
- Spinaci alla romana
- Stufato di manzo
- Stufato of swordfish and shellfish (hl)
- Veal romana
- Veal saltimbocca alla romana