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Recipe Boiled Piedmont


Boiled Piedmont

Recipe yeld 4 servings

Ingredients

Shoulder And Breech Piedmontese Beef
Tip, Head, Tongue And Tail Of Veal In Piedmont
Onion
Celery
Carrot
Cloves

Amount Per Serving Calories: 29


Method

It brings to a boil enough water flavored with vegetables.
When you boil the beef dips, and an hour later the tip and tail of a calf.
Cook separately in boiling water flavored with herbs head and calf's tongue.
Once cooked, the meat should be placed on a hot serving dish.
So are sprinkled with a little 'of coarse salt and drizzle with a ladle of hot stock them.
The stew can be accompanied by the classic Piedmontese bagnet verd bagnet from Piedmont or ross or a sweet and sour sauce of peppers, mustard or even fruit.
The simplest accompanying a string of excellent olive oil extra-virgin fruity strong but delicate.

Find recipes for Main Dishes based on Beef


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