Spindle di manzo al barolo
Instructions
Boil the spindle for 2 hours and 15 minutes, placing it in boiling salted water and flavoured with two bay leaves, a pinch of cilantro and onion studded with cloves.
Cut into chunks, carrots turnips, the celery and cauliflower florets.
After the time periods indicated for add boiled in the broth so prepared vegetables except the cauliflower, which will join after the other will get boiled for 7 minutes.
After adding the cauliflower calculated again seven minutes, and then turn off.
Just before turning off the fire prepare the sauce: in a small saucepan, place 2 tablespoons cilantro, half of pepper, 2 cloves, coarsely chopped 2 shallots, pinch of salt and all the wine.
A high flame do reduce more than half, then add 2 ladles of broth, a spoonful of meat extract and one of starch, previously diluted with very little cold water.
Let thicken the sauce, then filter it.
On a serving dish, possibly heated, place the spindle cut into slices not too thin, contornatelo with vegetables and serve immediately with the sauce separately.
Ingredients and dosing for 6 persons
- 1300 g of stub axle beef
- 300 g of carrots
- 300 g of rape
- 250 g of florets of cauliflower
- 250 g of celery in verona
- Onion
- Cloves
- Coriander
- Laurel
- Salt
- For the sauce:
- 50 cl of barolo wine
- Broth
- Starch
- 2 shallots
- Meat extract
- 2 tablespoons of coriander
- 2 cloves
- 1 pinch of salt
- 1/2 tablespoon of black pepper in grains