Touch of flesh
Instructions
Wash and dry the piece of meat.
FRY in a terracotta casserole butter, marrow and all chopped vegetables.
When these will be wilted, add the meat and continue Browning evenly, sprinkling a little at a time with the white wine.
Passed Meanwhile tomatoes, peeled and seeds to private Mashers; When the wine is completely evaporated, along with past beef tomatoes, well drained mushrooms, salt and pepper.
Continue cooking, always moderate and focus in covered container, for about 20 minutes.
lncoperchiate and simmer low heat for about 2 hours, turning from time to time the piece of meat and add if necessary, during cooking, a little broth or water.
Towards the end, if the cooking will appear too liquid, add the cornstarch after diluted in a little broth.
Cook again until the cooking broth will be well linked and velvety.
The piece of meat used for this sauce can be served as a main course, accompanied with vegetables cooked in butter, while using the touch for seasoning dry pasta or gnocchi, boiled rice.
Ingredients and dosing for 4 persons
- 400 g of beef meat (or beef pulp)
- 30 g of ox marrow
- 300 g of tomatoes
- 60 g of butter
- 25 g of dried porcini mushrooms softened in warm water
- 1 tablespoon of cornstarch (if necessary)
- 1 carrot
- 1 onion
- 1 costa of celery
- 1/2 tablespoon of parsley
- 1/2 cup of dry white wine
- 1 glass of meat broth (cube)
- Salt
- Pepper