Toy Boat Designs Without Motor

tenderness to Nero d'Avola

This is the recipe with which I participate in the contest "Edo ergo sum" of Cooking Elena . The purpose of the contest is to find a recipe that we describe. I chose the tenderness to the Nero d'Avola because I think it best represents. The meat is very tender but the icing to taste wine has a very decided then and is a Sicilian wine. Yes, it's me, tender but firm and raised in the Sicilian sunshine!

SERVES 4

500g of lean tender beef (or beef)

1 liter of red wine (Nero d'Avola )

1l vegetable stock

1 onion 1 carrot

A couple of bay leaves

black peppercorns 2 teaspoons

of fruminia (or flour 00)

oil and salt to taste

Peel the onion and cut into quarters, clean the carrots and cut into large pieces. Now prepare a marinade made with wine, onion, carrot, meat, bay leaves and a few grains of pepper, cover with plastic container and let stand a couple of hours. Remove the meat and vegetables from marinade and place in a saucepan with a little oil, you seal the meat over high heat on all sides with salt and then cover with the broth (you can also use a common stock made on the nut). Reduce heat and cook a couple of hours, at least until the broth you will be very small and the meat cooked. Prepare the glaze by using half of the wine (otherwise they would be too much!). Put the wine in a saucepan, bring to a boil over a low heat so that some of the alcohol to evaporate and leave Simmer for 5 minutes then add the frumina (but before melt in a bit 'of wine) and wait for it to thicken.

Compose the dish lay the pieces of meat on a bed of icing and ending with a grinding of fresh pepper.

With this recipe I participate in the contest "Edo ergo sum"

;