CookEat Recipe
Bue alla California
Slowly braised beef with a strained butter, cream and vinegar sauce.
Method
Steps
Step 1
Gather the ingredients: 700 g lean boneless beef rump; 50 g butter; 200 ml cream; 200 ml water, plus more as needed; 1 tablespoon wine vinegar; Half an onion, cut into quarters; 1 carrot, cut into pieces; Salt and pepper to taste.
Step 2
Put the beef in a heavy casserole with the butter, onion and carrot. Season with salt and pepper. Brown the meat well on all sides.
Step 3
Add the vinegar and let it bubble briefly, then add the water and cream. Bring just to a simmer.
Step 4
Cover partially and simmer very gently for about 3 hours, turning the meat occasionally. Add a little water whenever the sauce becomes too reduced. The meat should be tender when tested with a skewer.
Step 5
Lift out the beef and slice it. Pass the sauce through a sieve, pressing lightly to extract the liquid. Serve the slices with the warm strained sauce.
Step 6
You can also use 700 g lean boneless veal, or a rump, loin or fillet cut of beef or veal. Keep the other quantities and the gentle cooking method, judging doneness by tenderness.
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