Beef pot roast
Instructions
1000 g logs of its predecessor beef with strips of bacon or pancetta passed in chopped garlic and parsley mixed with pepper and spices.
Linked meat, let it FRY in 30 g melted butter with 2 tablespoons of oil, then add salt and pepatela.
Add chopped celery, carrot, onion, a bunch of parsley garnish, thyme and Bay leaves and a small onion studded with cloves 1.
Pour 1/4 of a litre of red wine and to taste 2 tablespoons brandy.
Tightly cover the Pan (you can use the pressure cooker and cook the meat for about 1 hour and 1/4) and let it cook very slowly, turning the meat occasionally.
To 3/4 of cooking passed the gravy through a strainer, place back the meat in casserole and addensatelo with a little flour mixed with an equal amount of butter.
Arrange on serving dish the meat sliced and covered of gravy thickened.
Ingredients and dosing for 6 persons
- 1000 g of its predecessor beef tip
- Some of strips of bacon
- Garlic
- Parsley
- Pepper
- Spices
- 30 g of butter
- 2 tablespoons of olive oil
- Salt
- Celery
- Carrot
- Onion
- 1 bunch of parsley, thyme, bay leaf
- == 1 small onion
- 1 clove
- 25 cl of red wine
- 2 tablespoons of brandy (optional)
- Flour