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 will be nice as a one-course family meal.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/2 pounds (700 g) voiled beef
- 3 onions, sliced
- 1/4 cup (go g) Unsalted butter
- Garlic
- The juice of a lemon
Preparation:
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 vary the recipe to suit your tastes. Having said this, the instructions:
Slice two or three onions, and sauté them in butter over a gentle flame until golden. Add the beef, finely sliced, a clove of garlic, and season with salt and pepper. Cook over a brisk flame, and when the meat is heated through and steaming finish it with a good dusting of minced parsley and some lemon juice.
This dish has many variations. You can use lard or olive oil instead of butter, and can also add potatoes, wine, or other herbs and spices. It is also more flavorful if you add a few blanched, peeled chopped tomatoes, before you add the meat because they take longer to cook than it does to heat.
Slice two or three onions, and sauté them in butter over a gentle flame until golden. Add the beef, finely sliced, a clove of garlic, and season with salt and pepper. Cook over a brisk flame, and when the meat is heated through and steaming finish it with a good dusting of minced parsley and some lemon juice.
This dish has many variations. You can use lard or olive oil instead of butter, and can also add potatoes, wine, or other herbs and spices. It is also more flavorful if you add a few blanched, peeled chopped tomatoes, before you add the meat because they take longer to cook than it does to heat.
