Sirloin of beef blood of Judas of oltrepò and Mint
Instructions
In a copper saucepan FRY olive oil, add the meat and Brown it on all sides.
Add the carrot, diced onion, juniper berries, Rosemary, Bay leaves and shallots just crushed.
Simmer for about 10 minutes at moderate fire; bathed in the blood of Judas, put fresh mint leaves and cook for another 4 or 5 minutes.
Remove the meat from the pot and let evaporate the wine.
On each plate place on each plate two slices thick enough sirloin and cover with the sauce and previously passed to the salsa-pass.
Garnish with fresh mint leaves.
Ingredients and dosing for 4 persons
- 800 g of sirloin of beef (800 g pieces)
- 25 cl of wine sangue di giuda
- 20 leaves fresh mint
- 1 onion
- 1 carrot
- 1 clove of shallots
- 1 sprig of rosemary
- 2 leaves of laurel
- 5 berries juniper
- Salt
- Pepper
- Olive oil