Tag: beef

Coda alla vaccinara and beef cheek – Italian Cuisine

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Coda alla vaccinara and beef cheek – Sale & Pepe

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Ingredients for 6 people

Step by Step

- Coda alla vaccinara, the preparation
  
  1) Cut the tail in pieces near the vertebrae; cut cut the beef cheek into pieces.
  
  2) Put all the meat soaked for 2-3 hours in cold water, changing water a couple of times. Drain it And dry it in
  absorbent kitchen paper.
- 2
- 3) Chop finely lard with a heavy knife, put it on in a crock pot with 3 tablespoons of oil e let it melt on low flame.
  
  4) Meanwhile clean and coarsely chop the garlic, onion, carrots and green celery.
- 3
- 5) United the meat sautéed with lard and brown it by turning it with a wooden spoon; add cloves and vegetables
  chopped, mix and cook over low heat until the vegetables have wilted.
  
  6) Wet with white wine e leave it evaporate; pass peeled tomatoes in a vegetable mill e add them in the pan. Jumbled up carefully and cook covered and over low heat for about 3 hours, joining, if necessary, a few ladles of broth.
- 4
- 7) Clean white celery, deleted the filaments, cut it into small pieces e join it to the meat; salt, pepper And cook again for about 1/2 hour.
  
  8) Revive raisins in warm water, then add it in the pan with the pine nuts. After 10 minutes, dissolve the cocoa or chocolate in a spoonful of the cooking sauce e mix it to the sauce.
  
  9) Remove from the fire e leave rest for a few minutes before serving the tail with its thick sauce.

Posted on 21/10/2021

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Recipe ribs of beef with caper and mustard sauce – Italian Cuisine

Ingrediants

1 kg 2 ribs of beef (3.5-4 cm thick)
300 g milk
140 g salted capers
50 g clarified butter
rustic mustard
tarragon
dry white wine
extra virgin olive oil
salt
pepper

Duration: 25 min

Level: Easy

Doses: 4 people

Desalt the capers. Melt the clarified butter in a pan; add 60 g of capers, 1 tablespoon of oil, then the ribs: cook for 3 minutes on each side, sprinkling them continuously with the sauce.
Salt and pepper the ribs, finally place them on a grill and let them rest for 5 minutes, so that the juices are redistributed throughout the pulp.
Eliminate the capers and the cooking fat of the ribs from the pan and cook the remaining capers with 1/4 glass of wine, milk and 2 tablespoons of mustard for 3-4 minutes, obtaining a sauce.
Chop 1 tablespoon of tarragon and add it to the sauce. Serve it together with the ribs, cut into slices.

Beef stew and vegetables with beer – Italian Cuisine

Ingredients for 4 people

Preparation of beef stew and vegetables with beer

1) Preparation of the meat: cut the meat into cubes of about 3 cm and arrange it in a bowl; join the nails of carnation, the cinnamon, a pinch of nutmeg, L'garlic pounded, a few grains of pepper and the rosemary; cover with the beer and leave to marinate for an hour.

2) Drain the meat from the marinade and brown it in a saucepan with a drizzle of oil; cook for 20 minutes, sprinkling with a ladle of marinade, then add the vegetables washed and cut into pieces; cook for a few minutes, then add the rest of the filtered marinade to remove the spices.

3) Add salt and simmer over very low heat for another 20 minutes, then place on the surface of the stew the slices of bread, sinking them a little. Cover and cook for another 15 minutes, then mix so that the bread, now crushed, blends well with the sauce.

Ingredients for 6 people

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Ingrediants

Ingredients for 4 people

Preparation of beef stew and vegetables with beer

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