Boiled Beef With Onions Tuscany Recipes

Ingredients :

750 g

1

1

1

4

1 tablespoon

3

4 tablespoons

250 ml

400 g

leftover boiled beef (brisket, rump roast or bottom round/brisket, topside or silverside)

onion, cut in half

carrot, cut in 3-4 pieces

stalk celery, cut in 3-4 pieces

ripe tomatoes, pricked with a fork

coarse sea salt

large onions, very thinly sliced

extra virgin olive oil

beef stock (homemade or bouillon cube)

canned Italian tomatoes, sieved

salt

freshly ground black pepper

Method :

1. If you have to cook the beef first, put it in a large saucepan with cold water to cover.

2. Add the onion, carrot, celery, parsley, tomatoes, and sea salt and bring slowly to a boil.

3. Simmer gently for about 1 hour until the beef is very tender.

4. Leave to cool in the cooking liquid to make it easier to cut when cold.

5. Sauté the sliced onions in the oil in a large heavy bottomed saucepan over a moderate heat for 2-3 minutes.

6. Add half the stock, partially cover and cook for 10 minutes, or until reduced.

7. Chop the meat into small pieces or thin slices.

8. Add the meat to the onions, season with salt and pepper, and stir for 3-4 minutes.

9. Stir in the tomatoes, cover and simmer over a low heat for about 15 minutes.

10. If necessary, moisten with some of the remaining stock.

11. Serve hot.

Serves 4

Preparation        : 15 minutes

Cooking             : 1 hours for boiling the beef

Recipe grading    : easy

Suggested wine  : a dry red (Chianti Classico)

This dish is a delicious way of using up the beef from Bollito Misto (Mixed Boiled Meats), which is usually cooked in large quantities. If you are cooking the meat especially for this dish, it is best if cooked the day before. Francesina is equally good reheated.

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