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Braised beef
(1)
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
1 piece of beef weighing approximately 1 kg (rump or priest’s hat),
50 g of butter,
1 large onion,
½ carrot,
1 coast of celery,
250 g canned tomato sauce,
1 glass of red wine,
salt,
pepper.
Introduction
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.
Preparing
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