Beef In Rubesco Wine Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Olive oil,
1 1/2 lbs: Chump or braising Steak, cut into large chunks
Salt and pepper,
3/4 pint: Rubesco Wine,
1/2 pint: Tomato juice,
Few Sprigs sage and parsley,
3 Cloves: garlic, unpeeled
2 ounce: Of fat cut from some parma ham, diced into small cubes
12 ounce: Wild Mushrooms, roughly chopped
TO GARNISH
Chopped Fresh Sage or parsley,
Directions:
Preheat oven to 180C/350F/Gas Mark 4.
Heat olive oil in a large frying pan and add meat, sealing and
browning over a high heat. Season with salt and pepper. Transfer meat
to a large casserole dish, adding a little more olive oil. Pour in
wine and add tomato sauce. Pop in sage, parsley and garlic cloves.
Cover and cook over a low heat or in preheated oven for 90 minutes or
until the beefs really tender.
Towards the end of the beefs cooking time, saute the Parma Ham to
render it down. Add mushrooms and saute briskly for 4 to 5 minutes.
Season with salt and pepper and add a pinch of chopped sage and
parsley.
Add to beef, stir well and serve with fresh pasta.
Source: Floyd on Italy
Source from luhu.jp
Heat olive oil in a large frying pan and add meat, sealing and
browning over a high heat. Season with salt and pepper. Transfer meat
to a large casserole dish, adding a little more olive oil. Pour in
wine and add tomato sauce. Pop in sage, parsley and garlic cloves.
Cover and cook over a low heat or in preheated oven for 90 minutes or
until the beefs really tender.
Towards the end of the beefs cooking time, saute the Parma Ham to
render it down. Add mushrooms and saute briskly for 4 to 5 minutes.
Season with salt and pepper and add a pinch of chopped sage and
parsley.
Add to beef, stir well and serve with fresh pasta.
Source: Floyd on Italy
Source from luhu.jp