Braised Beef with Peppers

Name: Braised Beef with Peppers
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4
Cuisine: Italia
Ingredients: 1000 G Beef in 1000 G Pieces; 1 Broth Cube; 300 G Tomato Pulp; 80 G Butter; 2 Yellow Peppers; 1 Red Pepper; 2 Carrots; 1 Stalk Celery; 1 Onion; 1 Clove Garlic; 1 Leaf Bay Leaf; 1 Sprig Rosemary; 4 Leaves Sage; 2 Cloves; 1 Pinch Cinnamon; 50 Cl Robust Red Wine; 5 Tablespoons Olive Oil; to taste Salt; to taste Pepper

@tuduu

Braised Beef with Peppers is a tasty dish of marinated beef cooked slowly with yellow and red peppers, herbs, and spices. A main course with Mediterranean nuances, ideal to enjoy during cold winter evenings.

Difficulty: Difficult

Cooking time: 180 minCooking: 180 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Beef in 1000 g pieces1,000G
Broth cube1
Tomato pulp300G
Butter80G
Yellow peppers2
Red pepper1
Carrots2
Celery1Stalk
Onion1
Garlic1Clove
Bay leaf1Leaf
Rosemary1Sprig
Sage4Leaves
Cloves2
Cinnamon1Pinch
Robust red wine50Cl
Olive oil5Tablespoons
Saltto taste
Pepperto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 10
Peel the garlic clove, cut it into slivers, and use it to stud the meat, which you will place in a bowl
STEP 2 OF 10
Add the onion, celery, and carrots in small pieces, the bay leaf, sage, rosemary, cloves, and cinnamon
STEP 3 OF 10
Cover everything with red wine and let it marinate for a couple of hours
STEP 4 OF 10
After this time, drain the meat, dry it, and place it in a saucepan with 3 tablespoons of oil and 50 g of butter
STEP 5 OF 10
When it appears evenly browned, remove it from the saucepan and keep it warm
STEP 6 OF 10
Add the marinade to the cooking juices, bring to a boil, and cook until the vegetables are done
STEP 7 OF 10
Strain the sauce, return it to the saucepan, and add the meat
STEP 8 OF 10
Season with the crumbled broth cube and cook for 2 and a half hours
STEP 9 OF 10
Meanwhile, clean the peppers of seeds and white ribs, cut them into pieces, wash, dry, and roast them over the flame
STEP 10 OF 10
Rub them gently with a cloth to remove the skin, then brown them in a pan with the remaining oil and butter: add the tomato pulp

Suggestions

Large pan
Saucepan
Sharp knife

General Information

Storage notes

Store the braised beef with peppers in the refrigerator for up to 3 days.

More information

Braised beef with peppers is a typical dish of Italian cuisine, particularly popular in the Piedmont region. It is a dish rich in flavor with spicy notes.

Origin

Italia, Piemonte

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Braised Beef with Peppers

@tuduu

Difficulty: Difficult

Cooking time: 180 minCooking: 180 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

Preparation

STEP 1 OF 10

Peel the garlic clove, cut it into slivers, and use it to stud the meat, which you will place in a bowl

STEP 2 OF 10

Add the onion, celery, and carrots in small pieces, the bay leaf, sage, rosemary, cloves, and cinnamon

STEP 3 OF 10

Cover everything with red wine and let it marinate for a couple of hours

STEP 4 OF 10

After this time, drain the meat, dry it, and place it in a saucepan with 3 tablespoons of oil and 50 g of butter

STEP 5 OF 10

When it appears evenly browned, remove it from the saucepan and keep it warm

STEP 6 OF 10

Add the marinade to the cooking juices, bring to a boil, and cook until the vegetables are done

STEP 7 OF 10

Strain the sauce, return it to the saucepan, and add the meat

STEP 8 OF 10

Season with the crumbled broth cube and cook for 2 and a half hours

STEP 9 OF 10

Meanwhile, clean the peppers of seeds and white ribs, cut them into pieces, wash, dry, and roast them over the flame

STEP 10 OF 10

Rub them gently with a cloth to remove the skin, then brown them in a pan with the remaining oil and butter: add the tomato pulp

Macronutrients (100 gr)

Energy (kcal)	147.19
Carbohydrates (g)	4.04
of which Sugars (g)	3.93
Fat (g)	35.88
of which Saturates (g)	1.8
Protein (g)	36.23
Fiber (g)	2.03
Sale (g)	0.01