Braised beef in red wine, venus rice & puffed carnaroli rice
-
STARTER6 PERS.
-
timing18-20H
-
preparation time10H
-
Cooking time8-10H
INGREDIENTS
1.5kg Cappello del prete (tricorno salami)
200g onion
100g celery
150g carrots
2 bay leaves
400g tomatoes
1 sprig thyme
1 garlic clove
1 bottle red wine
10 peppercorns
3L vegetable stock
150ml extra virgin olive oil
Salt, to taste
CARNAROLI RICE
150g Carnaroli rice
500ml sunflower oil
Salt, to taste
VENERE RICE
240g Venere rice
60g butter
Marjoram and thyme leaf, to taste
Salt and pepper, to taste
30ml extra virgin olive oil
RECIPE DEVELOPMENT
1 — SALAMI
Dice the washed celery, carrots and onion. In a casserole, brown the salami over a high flame with a drizzle of extra virgin olive oil to seal the meat well. Remove the browned meat from the casserole and keep aside.
2 — VEGETABLES & STOCK
Add the celery, carrots, onion, garlic, thyme, bay leaf, tomatoes and peppercorns to the saucepan where the meat has been browned and allow the vegetables to cook for about 5 minutes. Add the meat back to the saucepan with the vegetables and deglaze with red wine. Allow to cook for about 5 minutes, then add the vegetable stock and continue cooking for about 6-8 hours until the meat is tender.
3 — CARNAROLI RICE
Cook the rice in salted water for about 20 minutes. When the rice is cooked, drain and cool quickly under running water to remove excess starch. Spread the rice on a baking tray and dry it in a desiccator at a temperature of 35°C (95°F) for 6-8 hours. Once dry, fry the rice in very hot sunflower oil. The rice will stick for 2 seconds to be ready. Help yourself with a skimmer to collect the puffed rice and let it dry on absorbent paper.
4 — VENERE RICE
Cook the Venere rice in salted water for 40-45 minutes. Drain the rice and add it to a saucepan with a drizzle of oil, butter, salt, pepper, marjoram, thyme and the roast sauce obtained from cooking the braised meat.
SERVING INSTRUCTIONS
When the meat is cooked, remove it from the pan and leave it to cool so that it can be cut into slices of about 150g. Strain the cooking liquid through a fine-mesh sieve and reduce it in a saucepan to obtain a smooth, thick sauce. Add the meat to the sauce and serve piping hot with the rice.
