Region: Friuli-Venezia Giulia
1 piece of beef weighing approximately 1 kg (rump or priest’s hat),
50 g of butter,
1 large onion,
1 coast of celery,
250 g canned tomato sauce,
1 glass of red wine,
Braising meat means to cook it slowly without letting it evaporate, so as to preserve all its juices and to enrich it with those of the products that accompany it. A meat to be braised is usually first larded, marinated or browned in fat and then stewed slowly well covered in a little water or cooking liquid.
This content is not public. Log in to see the recipe preparation.