Cooking with Peachy

“Beef is the culinary term for bovine cattle, especially cows, bulls, heifers or steers, it can be cut into steaks, roasts or short ribs”

Difficulty: ★★★★
Preparing time: 5 min
Cooking time: 3 hours
Servings: 6
Calories per serving: 285 kcal

Ingredients:

• Beef shoulder – 1 kg (2.20 lb.) (whole piece)
• Ariosto* – 1 1/2 tsp.
• Extra virgin olive oil – 2 tbsp.
• Rosé wine – 125 ml (4.23 fl.oz.)
• Rosemary – 5 stalks
• Water – 1 cup
• Cornstarch – 3 tsp. (optional)

*Ariosto is a ready-to-use dry mix of Mediterranean herbs, if unavailable, prepare it home-made by mixing:

Stock ingredients:

• Water – 500 ml (16.91 fl.oz.)
• Bouillon cube – 2 PCs. (beef flavor)

Directions:

1. Bring to a boil the water for the broth, add the bouillon cubes and allow to melt, reduce heat and keep warm.
2. Season the beef with Ariosto and 1 tbsp. of extra virgin olive oil.
3. Heat a large pot and add the remaining extra virgin olive oil.
4. Add 3 sprigs of rosemary and fry for 1 minute.
5. Add the meat and roast the entire surface until it is a nicely golden brown then lower the heat to a medium.
6. Pour the wine over beef in small quantities at a time, while continuing to roll the meat until the wine has evaporated.
7. Add 2 ladles of hot broth and cover with the lid.
8. Simmer the meat on all sides by adding all the broth slowly until the meat is tender and broth has reduced to about 1 cup.
9. Once the meat is cooked allow it to cool until firm and cut into thin slices.
10. [Optional] Prepare the sauce by dissolving the cornstarch in 1 cup cold water and add to broth, stir until the sauce thickens.
11. Blanch 2 sprigs fresh rosemary in the sauce, remove them after 30 seconds and keep them aside.
12. Lay the slices of meat on a serving platter, cover with the sauce and garnish with two sprigs of rosemary that had been kept aside.

Note: you can use pork or veal after the same procedure.