Beef braised in olive oil
Description
The recipe won't take much time. Long roasting of meat at a low temperature in a large amount of olive oil allows you to get an excellent dish from an inexpensive cut of beef. Serve hot.
Instructions
- 1
Step 1
Rinse the meat in large pieces under icy water and thoroughly dry with a linen towel.
- 2
Step 2
Pour a little more than half a glass of olive oil into the multicooker bowl, place the meat inside. Top with onion sliced into thick rings, sprinkle the meat with pepper, and add a sprig of rosemary. Pour the remaining oil over the meat. Do not add salt.
- 3
Step 3
If your multicooker has a multi-cooking function, set the temperature to 90 degrees or use the stewing mode for 6 hours. The simmering or aspic cooking mode will also work. You can also cook the meat in the oven using cast iron cookware. It is important that the heat is low (no higher than 95 degrees) and even. Turn the meat pieces over every half hour, taking care not to pierce the flesh.
- 4
Step 4
Depending on the age of the beef, the meat will be ready in 2–4 hours. The roast will be brown in color, with a soft and very aromatic crust.
- 5
Step 5
Let the cooked meat rest on a cutting board or plate for 20 minutes, covering the meat with foil.
- 6
Step 6
Sprinkle with coarse salt before serving. Serve with fresh vegetables, herbs, and hot pepper.