INGREDIENTS
1 kg beef shoulder blade
3-4 cloves garlic
1/3 cup olive oil
250g. Pecorino
1 pinch of oregano
1/3 cup cognac
ground mixed pepper
salt
Preparation
cut the meat into half-inch thick slices. in a wide pot, sauté with olive oil until it crusted on all sides. Add the garlic and add the cognac. grate various peppers, red, green, and if we add a pinch of red pepper flakes.
Pour 1 cup water in food, reduce heat and cook, covered the pan for 35-40 minutes until the meat is tender. Then add the oregano, salt {attention to salt because the pecorino to add is salt} and rests on each slice of beef from a piece of pecorino in a matchbox size.
cover and simmer again for another 15 minutes. not have much zoom the food but stay close to the oil.
Serve the meat with warm potato salad.
1 kg beef shoulder blade
3-4 cloves garlic
1/3 cup olive oil
250g. Pecorino
1 pinch of oregano
1/3 cup cognac
ground mixed pepper
salt
Preparation
cut the meat into half-inch thick slices. in a wide pot, sauté with olive oil until it crusted on all sides. Add the garlic and add the cognac. grate various peppers, red, green, and if we add a pinch of red pepper flakes.
Pour 1 cup water in food, reduce heat and cook, covered the pan for 35-40 minutes until the meat is tender. Then add the oregano, salt {attention to salt because the pecorino to add is salt} and rests on each slice of beef from a piece of pecorino in a matchbox size.
cover and simmer again for another 15 minutes. not have much zoom the food but stay close to the oil.
Serve the meat with warm potato salad.
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