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Braised beef
(1)
Region: Friuli-Venezia Giulia
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.
![](https://www.de-gusto.it/ricette/immagini/80/80/C/be23ba5c1a91f7f05a5c4f97567a6c26/1600206135_secondi-di-carne_.png)
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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