Boiled beef used to be one of the most common meats on the Italian table, both because the cuts are cheap and because it's a byproduct of making broth. Consequently, ways to put it to use were (and are) always welcome. Recooking boiled meat with onions is one of the most classic ways of preparing it, and this will be nice as a one-course family meal.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/2 pounds (700 g) boiled beef
- An onion, slcied
- Unsalted butter (about a quarter cup, 50 g)
- Peeled blanched seeded chopped tomatoes (optional)
Preparation:
Boiled beef used to be one of the most common meats on the Italian table, both because the cuts are cheap and because it's a byproduct of making broth. Consequently, ways to put it to use were (and are) always welcome. Recooking boiled meat with onions is one of the most classic ways of preparing it, and this will be nice as a one-course family meal.
The recipe is drawn from a collection of tips for dealing with leftovers that Olindo Guerrini, a popular poet and author who was best known for his scathing social commentaries, finished in 1916, just after he turned 71, and a few days before his death (the book was published posthumously, in 1918). It is therefore an old recipe, and old Italian recipes rarely give quantities. I have filled in some of the blanks, but feel free to varythe recipe to suit your tastes. Having said this, the instructions:
"This is a variation on many other recipes, but I include it because of its simplicity," he says. Slice and onion and sauté it in butter in a saucepot. Cut your leftover boiled meat into pieces the size of a hazelnut, add them, season everything with salt and pepper, and continue sautéing for 15 minutes. Serve piping hot.
If you want a more flavorful dish, add several blanched, peeled, seeded and chopped tomatoes, some hot wine, rosemary needles, sliced boiled potato, etc, at which point you'll have roughly a fritto alla cacciatora, which will want to be well peppered and should not be swimming in liquid. If the beef is too firm, marinate it before adding it to the pot.
The recipe is drawn from a collection of tips for dealing with leftovers that Olindo Guerrini, a popular poet and author who was best known for his scathing social commentaries, finished in 1916, just after he turned 71, and a few days before his death (the book was published posthumously, in 1918). It is therefore an old recipe, and old Italian recipes rarely give quantities. I have filled in some of the blanks, but feel free to varythe recipe to suit your tastes. Having said this, the instructions:
"This is a variation on many other recipes, but I include it because of its simplicity," he says. Slice and onion and sauté it in butter in a saucepot. Cut your leftover boiled meat into pieces the size of a hazelnut, add them, season everything with salt and pepper, and continue sautéing for 15 minutes. Serve piping hot.
If you want a more flavorful dish, add several blanched, peeled, seeded and chopped tomatoes, some hot wine, rosemary needles, sliced boiled potato, etc, at which point you'll have roughly a fritto alla cacciatora, which will want to be well peppered and should not be swimming in liquid. If the beef is too firm, marinate it before adding it to the pot.
