Beef stew romagnolo
Instructions
In a pan Sauté chopped onion and garlic in oil and lard; arrange the salted meat outdoors.
Combine 3/4 wine, cloves, bay leaf, nutmeg; evaporate half wine over high heat.
Add 1 ladleful of soup with 1/2 tablespoon of preserves.
Cover with a plate containing the remaining wine and cook for 6 hours.
Ingredients and dosing for 4 persons
- 1000 g of beef pulp
- 50 g of pork lard
- Olive oil extra virgin
- 2 cloves of garlic
- 2 cups of red wine
- 2 cloves
- 3 leaves of laurel
- Nutmeg
- 1/2 tablespoon of tomato paste
- 1 onion
- 1 ladle of beef broth
- Butter
- Salt