A rustic and flavorful main course, perfect for winter lunches. The meat slowly cooks in the beer, becoming tender and full of intense aromas. The black olives add a Mediterranean and slightly bitter note that balances the sweetness of the sauce. Ideal to accompany with polenta or rustic bread to fully enjoy the rich gravy
Cut the beef chuck into pieces of about 3 centimeters
2
Heat a large pan with plenty of oil and sear the meat over high heat until no red parts remain
3
Add the finely chopped onion, salt, and beer; keep over high heat until the beer reaches a boil, then cook over very low heat for 2 hours with the lid on
4
Halfway through cooking, add the Taggiasca olives, a few rosemary needles, and gently stir the meat. Taste and adjust salt if necessary
5
At the end of cooking, increase the heat to maximum and remove the lid to reduce the cooking juices slightly
Cost
The recipe has a medium cost, thanks to the use of less prized but very tasty cuts of meat. Olives and beer are inexpensive and easily available ingredients. It is a recipe that allows you to obtain a rich and abundant dish without spending too much
Health
Beef provides high-quality proteins and iron, useful for the body. Slow cooking reduces the need for added fats and makes the meat more digestible. Best enjoyed in moderation, especially for those who need to limit fats and alcohol
4.8
Rate
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