1 Teaspoon (Aristo, Ready To Use Mix Of Salt, Rosemary, Garlic, Sage, Juniper, Laurel, Thyme, Marjoram, Basil)
Extra virgin olive oil
Fresh rosemary sprigs
1 Cup (16 tbs)
2 (Beef Flavor)
# Bring to boil the water for the broth, add the bouillon cubes and allow to melt, reduce heat and keep warm.
# Season the beef with Ariosto and 1 tablespoon of extra virgin olive oil.
# Heat a large pot and add the remaining extra virgin olive oil.
# Add 3 sprigs of rosemary and fry for 1 minute.
# Add the meat and roast the entire surface until it is a beautiful golden brown then set over medium heat.
# Pour the wine over beef in small quantities at a time, while continuing to roll the meat until the wine has evaporated.
# Add 2 ladles of hot broth and cover with the lid. Simmer the meat on all sides by adding all the broth slowly until the meat is tender and broth has reduced to about 1 cup.
# Once the meat is cooked allow it to cool until it hardens and, once cool, cut into thin slices.
# Meanwhile prepare the sauce, dissolve the cornstarch in 1 cup water and add to broth, stir until the sauce thickens.
# Blanch 2 sprigs fresh rosemary in the sauce, remove them after 30 seconds and keep them aside.
# Lay the slices of meat on a serving platter, cover with the sauce and garnish with two sprigs of rosemary that had been kept aside.
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