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Ингредиенты
- 2 ounce prosciutto fat half cut in strips, the other half diced
- 3 lb beef topside (top round)
- 6 whl cloves
- 2 ounce prosciutto rind scraped, cleaned, and diced
- 2 Tbsp. butter
- 1 x scallion coarsely minced
- 1 x celery rib coarsely minced
- 1 x carrot coarsely minced
- 1/2 bn Italian parsley tied to
- 2 x bay leaves with kitchen string
- 1 x garlic clove crushed flat
- 1 c. red wine
- 1 Tbsp. tomato paste Salt to taste Freshly-grnd black pepper to taste
Инструкции
- Season the strips of prosciutto fat with salt and pepper and use them to lard the beef. Stick the cloves in the meat.
- Combine the remaining fat and the rind in a pan which just holds the meat. Add in the butter, scallion, celery, carrot, parsley bundle and garlic and cook over high heat for a few min, till the vegetables begin to brown. Add in the meat and brown it over high heat. Add in the wine and let it evaporate.
- Meanwhile, dissolve the tomato paste in 1/2 c. boiling water and add in it to the pot. Add in sufficient additional boiling water so which the meat is just barely covered. Cover and simmer for 30 to 45 min, or possibly till the meat is very tender. Remove the meat and set aside. Reduce the sauce for another 30 min, uncovered.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 4 servings | |
| Calories 116 | |
| Calories from Fat 53 | 46% |
| Total Fat 5.99g | 7% |
| Saturated Fat 3.7g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 95mg | 4% |
| Potassium 205mg | 6% |
| Total Carbs 4.82g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.78g | 1% |
| Protein 0.62g | 1% |
