Braised beef is a typical dish of Italian culinary tradition, particularly from the Piedmont region. It is a main course made with marinated beef that is then braised slowly. The result is tender and succulent meat, enveloped in a flavorful sauce. Braised beef is ideal for colder days, accompanied by polenta or mashed potatoes.
Tie the piece of meat with thickly cut strips of lard rolled in salt and pepper
Place on the heat in a narrow saucepan with rather high edges a little oil with the onion, carrot, and celery coarsely chopped, and place the piece of meat on the vegetables
Pour a little water on the bottom two or three times to soften the vegetables, and when they are almost consumed, pour a cup of hot water into the saucepan
Cover by placing a sheet of paper between the saucepan and the lid
Continue cooking over low heat
Large pan with lid
Cutting board
Sharp knife
Italia, 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 |
