Rump roast
Instructions
Tie the meat with kitchen string white and Brown for about 10 minutes in a pan where you did melt the butter.
Add salt, pepatela and remove from pan.
Spread on the slices of bacon.
Place the silverside in the pot, cover with onion and carrots cut into slices; Add the bouquet of smells.
Wet the whole with a glass of warm water and one wine, cover and cook over low heat for about an hour and a half.
Let stand 10 minutes, roast slegatelo, cut it into slices.
Puree the sauce, Cook cooking, pour it over the meat.
The accompanying wine: Colli Orientali Del Friuli Merlot "reserve" DOC, Sangiovese Di Romagna Superiore Riserva "DOC", Melissa Rosso DOC.
Ingredients and dosing for 6 persons
- 800 g of veal silverside
- 30 g of sliced bacon
- 60 g of butter
- 3 carrots
- 1 glass dry white wine
- 1 onion
- 1 bunch of odors
- Salt
- Pepper