Braised beef is a typical dish of the Italian culinary tradition, particularly from the Piedmont region. It is a main course based on beef marinated and then braised slowly. The result is tender and succulent meat, with a flavorful sauce that envelops it. Braised beef is ideal for colder days, served with polenta or mashed potatoes.
Tie the piece of meat with thick strips of lardo rolled in salt and pepper
Place a little oil in a narrow, rather deep saucepan over the heat with the onion, carrot and celery coarsely chopped, and put the piece of meat on top of the vegetables
Pour a small amount of water onto the bottom two or three times to soften the vegetables, and when they are almost reduced, pour a cup of hot water into the pan
Cover, placing a sheet of paper between the pan and the lid
Continue cooking over low heat
Large pan with lid
Cutting board
Sharp knife
Italy, Piemonte
| Energy (kcal) | 208.07 |
| Carbohydrates (g) | 0.48 |
| of which Sugars (g) | 0.29 |
| Fat (g) | 74.71 |
| of which Saturates (g) | 2.22 |
| Protein (g) | 77.59 |
| Fiber (g) | 0.21 |
| Sale (g) | 0.02 |
