LOMBARDY - Beef with Olive Oil sauce
2h30 minutes
6 servings
INGREDIENTS
3lb of high-quality beef pulp
1 cup of Viaggio Extra Virgin Olive Oil
3 carrots
3 celery sticks
1 onion
4 cloves of garlic
1 cup of dry white wine
10 anchovies
Some desalted capers
A bunch of parsley
Salt to taste
DIRECTIONS
Take the piece of meat and, with a knife, deeply carve in a transverse way all sides to create a sort of "pockets" in which you will introduce the anchovies with a piece of garlic. After that, roll the meat in some flour. Use a large pot and add 2 tablespoons of Viaggio Extra Virgin Olive Oil, heat it and brown the meat till you get a crust. Remove now the pot from the stove adding the chopped onion, chopped carrots and the chopped celery sticks and also 2-3 anchovy fillets and the remained garlic. Now add the remaining oil and dry white wine. At this point add a lot of water to cover almost completely the meat, put the pot on the stove on medium heat, till it starts boiling and then adjust the heat to keep a light boil, continuing the cooking for about two hours/two hours and a half. When cooked, remove the meat from the rest of the ingredients and put it on a plate to cool, while the sauce must be sifted adding capers and parsley. When the meat has cooled sliced it and pour on top the sauce.
ENJOY!
