Pot roast (2)
Instructions
Tie the meat with the white kitchen Twine.
In a saucepan melt the butter, add the oil and insaporitevi onion, carrots and celery, finely chopped.
After 10 minutes, place in Bowl and rigiratela meat multiple times in the sauce.
Add salt and pepper.
Sprinkle the meat with the wine and let it evaporate.
Add the tomato pulp and peeled fresh passed; dilute concentrated in half a glass of warm water, pour into the Pan, seasoning.
Add broth so that covers half the meat.
Bring to a boil.
Lower the heat and continue cooking covered container for about an hour and a half.
If necessary add every now and then a little hot broth.
Withdrawn, slegatela meat, cut it into slices with a very sharp knife, place in a certain order on warm serving dish and cover with their previously filtered to gravy strainer.
Wish you can serve the braised very hot with sliced grilled polenta or with soft polenta.
Accompanying wines: this is the dish that by definition requires the coupled with the same meat cooking wine: Carema DOC, Cabernet Di Breganze "superior" DOC, DOCG Brunello Di Montalcino.
Ingredients and dosing for 6 persons
- 1000 g of short fat veal
- 50 g of butter
- 3 tablespoons of olive oil
- 1 glass red wine
- 1 onion
- 2 carrots
- 1 costa of celery
- 1 ripe tomato
- 4 peeled tomatoes
- 1 tablespoon of tomato paste
- Broth
- Salt
- Pepper