Beef in Veneto PDO oil
Ingredients
INGREDIENTS (6 people)
For the stew
- 600 g of beef
- 400 ml olive oil Veneto PDO
- 400 ml water
- White wine to taste
For the mince
- onion
- celery
- carrot
- garlic
- anchovies
- capers
For the sauce
- 60 gr grated Asiago DOP Stravecchio cheese
- 60 g breadcrumbs
- Meat cooking juices
Instructions
Category
Second courses
Preparation time
2 hours
Preparation
Prepare the sauté, finely chopping onion, garlic, celery, carrots, capers and anchovies. Heat it in a frying pan with a drizzle of oil.
Add the meat-which you will have first salted, peppered and floured-and brown it on all sides until it is sealed. Then deglaze it with white wine. Now cover the meat with Veneto DOP oil and water (the amount should be the same).
Put the lid on and cook slowly for a couple of hours, remembering to turn the meat. It must cook for a long time so it will become very tender. Once the meat is cooked, transfer it to a cutting board to cool briefly. In the same pot where you cooked the meat, pour grated cheese and breadcrumbs, so that the cooking juices combine with the new ingredients until they form a tasty cream.Cut the meat into fairly thick slices and sprinkle them with the resulting sauce, adding, to your taste , fresh parsley.
You can accompany Beef in Veneto Olive Oil DOP with roasted potatoes or crispy vegetables in
season.