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Beer Braised Red


Tuesday, March 2, 2010

Ingredients:
1.2kg Shoulder of Beef
1 white onion

2 carrots 1 celery
a Spicchiod'aglio
a Leaf laurel
Rosemary and Sage
66 cl of red beer
Keep
1 dl meat broth
Farina
Oil and Butter Salt and Pepper


Maritime the meat with the vegetables into pieces and covering with the aromas of beer for 3 hours.
Drain and dry meat.
Fry on low heat the vegetables and herbs with a little butter.
Fry over high heat the meat with salt, pepper and flour.
Lay the meat over the vegetables and pour the beer marinade; evaporate finoad 1 / 3 of the volume.
Add a bit of tomato, salt and pepper. Wet
several times with hot broth and cook on low heat with lid for 2 hours.
Turn the meat once or twice during cooking.
Remove the herbs and blend in the cooking.
Slice the meat and season it with the sauce.

Ps: I seasoned noodles chopping a couple of slices of meat and toss with the sauce .... by leccasi mustache!!