Braised Beef with Peppers is a tasty dish made of marinated beef cooked slowly with yellow and red peppers, herbs, and spices. A first course with Mediterranean nuances, ideal for enjoying during cold winter evenings.
Peel the garlic clove, slice it into slivers, and use it to pierce the meat that you will place in a bowl.
Add the onion, celery, and carrots cut into small pieces, bay leaf, sage, rosemary, cloves, and cinnamon.
Cover everything with red wine and let it marinate for a couple of hours.
After this period, drain the meat, dry it, and place it in a saucepan with 3 tablespoons of oil and 50 g of butter.
When it is evenly browned, remove it from the saucepan and keep it warm.
To the cooking juices, add the marinade, bring to a boil, and cook until the vegetables are soft.
Pass the sauce through a sieve, return it to the saucepan, and add the meat.
Season with the crumbled broth cube and cook for 2 and a half hours.
Meanwhile, clean the peppers of seeds and white pith, cut them into pieces, wash them, dry them, and roast them over the flame.
Gently rub them with a cloth to remove the skin, then brown them in a pan with the remaining oil and butter: add the tomato pulp.
Padella larga
Casseruola
Coltello affilato
Keep the braised beef with peppers in the refrigerator for a maximum of 3 days.
Braised beef with peppers is a typical dish of Italian cuisine, particularly widespread in the Piedmont region. It's a dish rich in flavor with spicy notes.
Italy, Piemonte
| 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 |
