- January 2016
- Serves 6
- Hands-on time 20 min, simmering time 3 hours
A dish of salt beef cooked with onions, herbs, spices and lots of red wine. Serve this traditional Alpine recipe with lots of crusty bread.
- 22.3g (9.8g saturated)
- 10.2g (5g sugars)
- Olive oil for frying
- 1.2-1.4kg piece uncooked British salt beef or braising steak, cut into large pieces (see introduction)
- 2 tbsp plain flour
- 50g unsalted butter
- 3 large onions, sliced
- 500ml full-bodied Italian red wine
- 500ml fresh beef stock
- 3 cloves
- 2 bay leaves
- 1 cinnamon stick
- 4 fresh thyme sprigs
- Freshly grated nutmeg
- Heat a little oil in a large non-stick frying pan. Dust the meat in the flour, then fry in batches until browned all over, adding a splash more oil if needed. Remove with a slotted spoon and set aside.
- Heat a little more oil in the pan and add the butter, onions and a good pinch of salt. Cook over a low heat for 15 minutes until softened and lightly golden. Return the beef to the pan and add the red wine, stock, cloves, bay leaves, cinnamon, thyme and a good grating of nutmeg, then season with salt and pepper.
- Bring to a simmer, then cover and cook over a low heat for about 3 hours until the meat is tender and falling apart. Serve with creamy polenta, if you like.
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