Braised Beef - Trento-Style
(Manzo Brasato Alla Moda Di Trento)
Print This Recipe
INGREDIENTS 1-1/2 pounds beef rump roast (or veal)
2 ounces salt pork, cut into strips
1/4 cup butter
1/2 onion
1 sprig rosemary
1-1/8 cups vinegar
1-1/8 cups milk
1 tablespoon light cream
Salt
Freshly ground black pepper
Meat stock or meat extract
1 teaspoon cornstarchLard the meat with salt pork and tie securely to form a frim roll.
Put the butter and the finely chopped onion into a large heavy saucepan and fry until soft. Then add the meat and the rosemary. Brown the meat for 5 to 10 minutes over moderate heat, stirring frequently. Pour in the vinegar and cook until evaporated, turning up the heat slightly.
Add the milk and cream, and season with salt and pepper; cover and cook for about 1 hour, adding a little hot meat stock as necessary (or hot water containing 1 teaspoon meat extract).
Just before serving, strain the gravy and thicken with 1 teaspoon cornstarch mixed with 2 tablespoons cold water. Slice the meat, cover with the gravy and serve with hot polenta.
Makes 4 servings