Posted by Giuseppe Martino on


    • 800 gr of beef in one piece
    • 3 or 4 slices of lard
    • 2 tablespoons of oil
    • 1 tablespoon butter
    • Salt, pepper, nutmeg, 2 anchovies, parsley
    • Broth

    Place the oil, butter, lard slices and meat in a saucepan. Add salt, pepper and nutmeg (very little) and let the meat cook uncovered, turning it from time to time. When it is well browned, add the chopped anchovies together with the parsley, wet with abundant stock, cover the casserole and let it cook slowly for at least two hours. At the moment of bringing the meat to the table, slice it and cover with the sauce, which you will have defatted and strained.

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