5 mistakes not to do in cooking the meat stew – Italian Cuisine

meat-stew


It is one of the tastiest dishes to savor on these cold December days. Prepare it well you can, provided you do not make these mistakes, from the choice of meat to cooking

The stew it is one of the most popular traditional stewed meat recipes, from north to south. And there is not one single stew but many, different (and all very good) depending on the vegetables that you want to add to the meat. Preparing this dish is not impossible, provided you do not fall into these 5 errors very common.

Calf or beef?

Meanwhile, we decide whether to prefer a stew of calf or beef. The difference between these two meats lies in tenderness and taste. The first is a young animal, with one soft meat but with little taste. A stew dthe beef will be tastier instead and, to make it soft, all you have to do is cook it at 75 ° for at least two hours. In this way the meat will soften until it becomes tender.

meat-stew

Vegetables? Those you prefer!

In the original version, together with the meat are added celery, carrots and onion. Usually only one onion, one celery and three carrots, which give the sauce a lot of sweetness. All well sliced, so that it can brown well in a little oil. Then you can add mushrooms, tomatoes, peppers or potatoes. Of these, choose the variety Bintjie, which has firm flesh, fine grain and delicate flavor. In addition, they also take long cooking times very well.

And then…

No stew dish ever comes to the table. To accompany it, to make it really one of the super comfort food, it takes mashed potatoes or, better yet, polenta. Which can be yellow, made with soft corn flour, with a soft and velvety texture, or taragna, for those who love the strongest flavors. The important thing is that it is very hot and served separately, so that each diner decides the amount and whether to flood it with tasty sauce or savor it alone.

In the tutorial, now discover the 5 mistakes you should not make to make a stew to perfection!

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