Beef pot roast (2)
Instructions
Cut the meat into cubes of 5 cm on each side.
Peel and slice the onions.
Peel the garlic.
Pour the flour into a bowl with salt and pepper and round pieces of meat.
Shake them to remove the excess flour.
You heat the oil in a pan, add half the butter and Brown the pieces of meat from one to two minutes per side.
Remove them with a skimmer and keep them warm.
Put the sliced onions in the Pan and let them cook for seven to 10 minutes over medium heat, stirring occasionally with a wooden spoon until they are golden and transparent become.
Add meat, garlic, orange peel, cloves, bouquet of smells and the rest of the butter.
Add salt and pepper and pour the wine.
Cover tightly and simmer again for three and a half hours over low heat until the meat is very tender.
After this time, remove the orange zest and the bouquet of smells.
Defatted sauce and check the seasoning.
Wash the watercress, drain them and sprinkle on meat.
Serve immediately accompanying with yellow polenta.
Suggested wine: Barbera.
Ingredients and dosing for 4 persons
- Pepper
- Salt
- 1 bunch of watercress
- 2 tablespoons of olive oil
- 3 tablespoons of flour
- 50 cl of dry white wine
- 1 bunch of smells
- 2 cloves
- 1 orange zest
- 2 cloves of garlic
- 3 onions
- 100 g of butter
- 1000 g of serrated pastry beef pulp