Pepper-braised beef is a delicious dish typical of Italian cuisine. The veal is seasoned with whole black peppercorns, sage and rosemary to give it an intense, spicy flavor. It is then slowly braised in broth, becoming tender and succulent. The dish is accompanied by a rich, aromatic sauce, enhanced by brandy and olive oil. The veal top round braised with pepper is perfect for a Sunday lunch or a special dinner.
Chop sage and rosemary needles in a food processor
Crush the pepper, mix it with the white flour, add it to the aromatic herb mixture and season with a pinch of salt
Tie the meat, roll it in the herb mixture pressing it, brown it in olive oil, deglaze with brandy, add the broth, cover and cook in a preheated oven at 160°C for about 3 hours
Slice and drizzle with its sauce
It can be served with slices of polenta
Casserole
Wooden spoon
Frying 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 |
