Meat with vegetables in Italian style
Description
The dish is prepared without unnecessary complications. Recipe for Italian-style meat. The finished dish can be served at the table.
Instructions
- 1
Step 1
Ingredients
- 2
Step 2
Sear the beef as a whole piece for 2 minutes on each side. Then transfer to a pot with two glasses of water, bring to a boil, remove the foam with a skimmer, and reduce the heat.
- 3
Step 3
Wash and dry the herbs. Peel the onion and stick a clove into it. Add the herbs and the onion with the clove to the pot with the meat, then add bay leaf and salt to taste. Pour in the wine. Simmer over low heat with the lid slightly ajar for 1.5 hours. Remove the bay leaf 10 minutes before the end of cooking and add the peppercorns.
- 4
Step 4
Meanwhile, prepare the vegetables. Peel the carrots and cut them into long strips. Wash the pea pods and dry them. Wash the pattypan squash and cut each into 4 pieces. Remove the outer leaves from the cabbage, then divide each head into 8–10 portions (you can leave the core).
- 5
Step 5
Pour a glass of water into a saucepan and place over heat. Add butter and a pinch of salt, stir. Bring to a boil, add carrots, and cook for 2 minutes. Add pattypan squash and continue cooking for another minute. Add green beans and cabbage at the very end, and cook for 3 more minutes. Remove from heat and cover with a lid.
- 6
Step 6
Remove the meat from the pot, wrap it in foil, and keep warm until ready to serve. Strain the remaining broth with vegetables from the pot through a sieve into a saucepan; place over high heat, bring to a boil, reduce the heat, and simmer until the sauce volume is reduced by half. Add 50 ml of cream, stir, and immediately remove from heat. Add seasonings to taste. Place the meat on a serving platter, arrange the vegetables alongside, pour the sauce over, and serve.