One of the excellent main dishes of Valtellina cuisine ideal for cold weathers.

A strong flavour that gives its best savoured with buckwheat corn mush.

Ingredients for 6 servings:

  • 1,5 kg beef codon
  • 70 gr lard
  • 2 carrots
  • 2 celery ribs
  • 1 onion
  • 50 gr dried porcini
  • 1 bay leaf
  • 2/3 cloves
  • 1 garlic clove
  • 1 rosemary twig
  • Piece of cinnamon
  • Two thyme twigs
  • 100 gr. butter
  • 4 tomatoes
  • 1 tablespoon of concentrated tomato sauce
  • 1 Sassella bottle
  • 1 lt. Meat broth
  • grappa or cognac
  • oil
  • salt
  • pepper

Preparation:

This dish requires three days of preparation.

The first day to prevent the wine from releasing too much acidity in the preparation bring it to a boil in a saucepan and then let it cool.

On the second day slat the meat with lard cut into strips. When finished put the meat in a large bowl or pan, cover it with wine and add the cleaned and chopped carrots, celery and onion, thyme, rosemary, cloves, bay leaf, bay leaf and cinnamon.

Let it rest overnight.

The next day soak the mushrooms in a warm water to revive them.

Melt the butter in a large pot. Drain the meat from the marinade, sprinkle with flour and fry it well in the melted butter.

Add the vegetables used for the marinade and brown them for a few minutes.

Now add the wine from marinating and cook for a few minutes to dry it a bit.

Add the mushrooms and the chopped tomatoes, salt and pepper to taste and, if necessary, dilute with broth.

Cover the pot and slow cook for at least two and a half hours. If necessary add one scoop of broth.

When cooked, drain the meat and let it rest for about an hour. This will allow the juices to sink in the meat so they won’t be lost at the time of the cut.

Meanwhile thicken the sauce on the stove for a few minutes. Then pass through a sieve, put it in a clean pot, heat it, sprinkle with brandy or cognac and let it evaporate.

Slice the meat, re-heat it in the sauce and serve hot with buckwheat corn mush.

Photo credit: ricrossi via Foter.com / CC BY-SA

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