Pepper braised beef is a delicious dish typical of Italian cuisine. The veal topside is marinated with black peppercorns, sage, and rosemary to give it an intense and spicy flavor. It is then slowly braised in broth, becoming tender and succulent. The dish is accompanied by a rich and aromatic sauce, enriched with brandy and olive oil. Pepper braised veal topside is perfect for a Sunday lunch or a special dinner.
Chop the sage and rosemary needles in a mixer
Crush the pepper, mix it with the white flour, add it to the aromatic mixture, and season with a pinch of salt
Tie the meat, roll it in the mixture while pressing it, brown it in olive oil, drizzle with brandy, add the broth, cover, and cook in a hot oven at 160 degrees for about 3 hours
Slice and drizzle with its sauce
It can be served with slices of polenta
Casserole
Wooden Spoon
Pan
Italia
| Energy (kcal) | 91.38 |
| Carbohydrates (g) | 3.24 |
| of which Sugars (g) | 1.93 |
| Fat (g) | 1.07 |
| of which Saturates (g) | 0.44 |
| Protein (g) | 16.68 |
| Fiber (g) | 1.42 |
| Sale (g) | 0.1 |
