Peel and finely chop the onions and carrots, and set them aside
2
Put the beef in a baking dish with a lid and pour red wine over it until it is submerged. Add onions and carrots and let it marinate in the refrigerator for 12 hours
3
After marinating the meat for the necessary amount of time, remove it and strain the red wine, setting aside the vegetables
4
Put the meat in a pot with plenty of extra virgin olive oil and brown on all sides over high heat
5
Add the carrots and onions and sauté for a few minutes
6
Add the previously filtered red wine into the pot and place it on the heat until it reaches boiling. Once it reaches boiling, add salt and check that there is no longer any alcohol smell (it should evaporate). Cover with a lid and cook on the lowest heat for 3 hours, being careful to turn the meat halfway through cooking
7
After cooking, remove the meat and set it aside to rest. Let the remaining sauce thicken over high heat after blending it with an immersion blender. Once the meat has cooled down, slice it to a thickness of about 2 centimeters and serve it covered with the reduced red wine sauce, perhaps accompanied by a good polenta
Tip:
If you want a thicker sauce, you can add a little potato starch, but be careful to pour it slowly while blending to avoid lumps
Cost
The beef meat is expensive, but the cut that is used can be considered poor. Each portion costs around 4 euros
Health
Red meat is not usually considered among light recipes, so try not to overdo it
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