BBS:      TELESC.NET.BR
Assunto:  5/27 Italian Beef 5
De:       Ben Collver
Data:     Wed, 27 May 2026 10:43:21 -0400
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beef With Anchovies
 Categories: Italian
      Yield: 6 Servings

      4    Salted anchovies;
           - washed, bones removed
           Nutmeg; grated
      1    Lemon; juice of
  2 1/4 lb Braising steak (1 kg);
           - such as chuck
      2 tb Olive oil
    2/3 c  Dry white wine (150 ml)

  Chop 2 of the anchovies and season with some grated nutmeg and 3 to
  4 drops of lemon juice.

  Using a sharp knife, make 10 cuts in the meat and insert the
  anchovy mixture.

  Heat the oil in a large flame-proof pot, preferably made of
  earthenware, over low heat, add the remaining anchovies, and
  sprinkle with a little lemon juice.

  Cook, mixing with a fork until the anchovies dissolve.

  Add the meat and cook over medium-low heat for about 3 hours,
  splashing with wine occasionally and then several tablespoons of
  water.

  When the meat is cooked, remove the pot from the heat and serve
  immediately.

  Tips:

  You can make your own salt-cured anchovies. Use a quantity of salt
  that is equal to a quarter of the weight of the anchovies. Remove
  the head and entrails but leave the spine. Arrange the anchovies in
  clean, sterilized jars in dense layers, sprinkling each layer with
  salt. Seal with a lid and store in a cool place for at least
  2 months, with a weight on the lid.

  Recipe FROM: Recipes from an Italian Butcher, 2017

MMMMM

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