Braised with scallions
Instructions
Cut the pancetta into sticks and place them in a bowl, cover with cognac (or wine), add chopped parsley and let them marinate.
Practiced on the meat with the special tool (or with a sharp thin-bladed knife) of deep cuts and put in each a stick of bacon.
Place the meat in a saucepan rather wide, pepatela, add salt and then another with red wine.
Add a glass of cognac, sprinkle with a few pinches of spices, chopped parsley combine some peppercorns and let it marinate for a few good hours.
Put to fire the butter with a little oil and chopped onion.
Drain the meat from the marinade and let it FRY in fat, often rigirandola.
Then cover it with all the marinade liquid, add the carrots into sticks and add enough broth to cover the meat wire.
Add the Bay leaves, thyme, juniper berries, add salt and pepper a little longer and cover the Pan and cook the meat for about three hours, moderate heat and rigirandola from time to time.
Meanwhile Peel the onions and scottatele for a few minutes in lightly salted boiling water (this will be sweeter).
Drain the meat and pass the sauce through a sieve or food mill, riversatelo in the Pan by resting you in the meat and onions.
Continue cooking for half an hour, stirring occasionally.
Serve sprinkled with the meat sauce and surrounded with vegetables: onions and carrots.
Ingredients and dosing for 6 persons
- 1200 g of beef
- 200 g of scallions
- 4 carrots
- 100 g of bacon (sliced from 100 g)
- 5 g of butter
- 1/2 onion
- 1 sprig of parsley
- 2 leaves of laurel
- 1 pinch of thyme
- Some berries of juniper
- 50 cl of robust red wine
- Little of cognac (optional)
- 1 pinch of spices
- Broth
- Olive oil
- Salt
- Peppercorns