Eye of round beef braised radicchio
Instructions
BRAISED TOPSIDE 06168 AL RADICCHIO DI CHIOGGIA 4 PERSONS INGREDIENTS 700 g topside veal, 10 tufts of Red radicchio of Chioggia, half a litre of cream, half a liter of red wine of Montalcino, 100 g butter, 1 white onion, 2 cloves of garlic, half a liter of tomato sauce, salt and pepper.
For the radicchio: a tbsp of vegetable broth, half a glass of dry white wine, a sprig of Rosemary, a few flakes of butter, salt and pepper.
PROCEDURE Puts on a baking dish with chopped onions and butter, Brown, then add the outer leaves of the radicchio, you have cleansed and washed, then braise.
Add whole garlic and joists, massaged with salt and pepper, Brown, then pour the red wine and when evaporated, add the tomato.
Put in the oven already warm (180°) and simmer for 20 minutes, add the cream, stir and cook for another 10 minutes.
Remove from the oven and pass the cooking to the blender.
On a baking plate arrange the hearts of radicchio, with some butter flakes, salt, pepper and chopped Rosemary, a splash of white wine and a tbsp of vegetable broth, put in the oven already warm and retire it soon will be wilted.
Serve the sliced eye of round, sprayed with the sauce and garnish with radicchio.
