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Stufato al Latte (for 6)
1.2 kilo stewing beef (in Italy the cut is "scamone", from just above the rump) in one piece, a carrot, a rib of celery, a large onion, 1 litre milk, 250 ml dark rum, 2 tbsp. tomato Passata, salt and pepper, 2 bay leaves, 350 g of very small onions or shallots, 60g olive oil
1. Chop the first three vegetables very finely and place with the beef in a deep casserole, cover with milk, add Rum and the tomato passata and leave to marinate for 12 hours
2. Next day place the pot with all its contents on a low flame and simmer 3 to 4 hours.
3. When the meat is ready and fork tender, remove to another pot in which you have already placed the butter or olive oil and let it sizzle gently and colour while you sieve the sauce (or push it through a Passa Verdure/Moulin Legumes).
4. Season the sieved sauce with salt and pepper and add to the meat with the peeled baby onions and bay leaves. Place on a low heat to simmer gently till the onions are cooked through then remove the meat and slice thickly
5. Return to the pot and serve the Stufato directly from the pot in which it has cooked.
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