Fashionable Ox

    Posted by pierluca minniti on

    Put a little butter in a casserole dish, brown the meat over a high heat for 5 minutes on each side, then remove it from the heat and place it on a plate; cover the bottom of the casserole dish with thin slices of lard, put the meat back in, add two thinly sliced onions, a whole clove of garlic, a bunch of herbs and cover everything with slices of carrots cut into rounds, salt and pepper. Add 2 glasses of water and 1 glass of Etna white wine, cover hermetically and let it cook on a low flame for about 3 hours. At the time of serving observe if it's ok, if it's too liquid liven up the heat to reduce it since it needs to be restricted.


    1 kg of beef rump steak.

    130 g butter.

    10 slices of lard with herbs.

    2 PGI Tropea onions.

    1 garlic clove.

    1 bunch of herbs.

    4-5 small carrots.

    Salt and pepper.

    1 glass of Etna white wine.

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