Pot roast with peppers
Instructions
Peel the garlic, cut fillets and meat, which logs you into a bowl.
Add the onion, celery and carrots into small pieces, Bay leaves, Sage, Rosemary, cloves and cinnamon.
Cover everything with red wine and let it marinate for a few hours.
After this period, drain the meat, dry it and put it in a saucepan with 3 tablespoons of olive oil and 50 g of butter.
When browned evenly will levatela from the saucepan and keep it aside to warm.
United cooking sauce marinade, bring to a boil and cook until the vegetables are cooked.
Pass the sauce through a sieve, place back in saucepan and add the meat.
Flavored with crumbled nut and cook for 2 hours.
Meanwhile, Peel the peppers from seeds and white ribs, cut into pieces, wash them, dry them and abbrustoliteli on the flame.
Gently wipe them with a cloth to liberate them from the skin, then FRY them in a pan with oil and remaining butter: Add the tomato pulp, salt and pepper and bring to a complete cooking.
Ten minutes before removing the meat from the fire, add the peppers.
Serve the braised slices sprinkled with hot pepper sauce.
Ingredients and dosing for 4 persons
- 1000 g of beef into pieces from 1000 g
- 1 nut for stock
- 300 g of tomato pulp
- 80 g of butter
- 2 sweet yellow peppers
- 1 red pepper
- 2 carrots
- 1 stalk of celery
- 1 onion
- 1 clove of garlic
- 1 leaf of laurel
- 1 sprig of rosemary
- 4 leaves sage
- 2 cloves
- 1 pinch of cinnamon
- 50 cl of robust red wine
- 5 tablespoons of olive oil
- Salt
- Pepper