Rachel’s Black Pepper Braised Beef Рэй. 
Time: 5 час. 30 min. Complexity: easy Servings: 4-6 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 kg. beef pulp cut into cubes 5 cm.
- Coarse salt
- Plain breading flour
- 2-3 tbsp. l olive oil
- 2 tbsp. beef broth
- 5-6 minced cloves of garlic
- 1 large bay leaf
- 2 tbsp. dry red wine
- 2 tbsp. l tomato paste
- 1.5 tbsp. l whole black pepper
- 4 things. peeled and diced potatoes with high starch content
- 225 g of cheese Taleggio, Robiola, Brie, Camembert from cow milk or other soft cheese
- 1 tbsp. milk or drinking cream (10% fat)
- A few fresh sage leaves torn by hand
- Coarsely chopped parsley leaves for decoration
Recipes with similar ingredients: beef, flour, garlic, bay leaf, red wine, tomato paste, black pepper, potatoes, taleggio cheese, brie cheese, camembert cheese, milk, cream, sage, parsley
Recipe preparation:
- To cook this dish, beef must be room temperature. Dry and sprinkle with salt. Sprinkle a little flour shake off excess.
- Heat about one tbsp. l thick-walled olive oil pan over high heat. Sauté half the beef and put on a plate. Add another Art. l olive oil and fry the rest of the meat. Put all the beef in a pan and add broth and enough water to cover the meat. Add garlic and bay leaf and bring everything to a boil. Turn down the fire so that it was below average, cover the pan with a lid and leave the meat simmer at low boil for 2 hours. Add red wine tomato paste and pepper and cook until the beef is light split into fibers, and the sauce will not thicken: 2-3 hours or more.
- When the beef is almost ready, boil in a pan potatoes until soft for 12-15 minutes. Drain and leave in hot pan. Cut the cheese into pieces and crush with potatoes by adding enough milk to reach desired consistency. Add sage and spices, salt and pepper.
- Arrange beef and sauce in deep plates and sprinkle parsley. Culinary advice: Beef can be cooked for future use and keep frozen. Defrost gently if necessary add water so the sauce is not so thick.
