Manzo alla vecchia Trento

Manzo alla vecchia Trento

Ingredients

  • 1 kg of beef meat (breech, codon or rump)
  • 50 g of bacon cut into sticks
  • 50 g of butter
  • 1 glass of red wine vinegar
  • 1/2 l of milk
  • 1/4 l of meat stock
  • 2 tablespoons of white flour
  • 2 or 3 sprigs of rosemary
  • salt
  • pepper

Instructions

Combine the piece of meat with the bacon, tying it tightly with a colorless thread, inserting the sprigs of rosemary between the meat and the thread.

Cover the beef with flour, put it in a saucepan and brown it well on each side in the butter. Then sprinkle with vinegar, letting it evaporate, then pour the milk.

Cover and cook slowly for about 2 hours. While cooking, add a little broth when necessary.

Once cooked, add salt and pepper.

Cut the meat into slices about 1 cm thick, arrange it on a previously heated serving plate, cover with cooking sauce and serve immediately. Accompany with hot corn polenta.

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