This beef part has absolutely lean and clean structure and round muscle shape, in Italy it is commonly used for carpaccio. As this muscle of cattle is very stressed, it is more suitable for stewing and for cooking of sauce dishes.
Beef roll with walnut stuffing Ingredients 600g meat 5 cloves of garlic 1 tablespoon flour Salt and pepper 4 tablespoons butter 80g dried apricots 2 onions 150g English bacon A handful of sage leaves A pinch of nutmeg 100ml fine white wine A handful of walnuts 1 egg A handful of parsley Method Firstly, prepare walnut stuffing. Roast 100g of diced bacon in butter until golden, add 1 onion finely chopped and fry together for another 3 minutes. Add sliced apricots, chopped sage, nutmeg, salt and pepper and pour wine. Simmer on a low heat for 10 minutes until liquid evaporates. After cooling, add chopped parsley, walnuts and eggs. Preheat an oven to 180°C. Cut meat into 4 slices, tenderize, salt and pepper them, fill with stuffing. Wrap into rolls and pin each roll together with toothpicks. Put butter, unpeeled garlic, remaining bacon cut into strips and onion sliced into rounds into a roasting pan. Place the rolls on top of it and bake covered until soften, it takes about 45 minutes. Occasionally check and baste meat with its own juice or pour water/broth if needed. Add flour mixed with 100ml of water and bake uncovered for another 15 minutes. Serve with mashed potatoes.
Baked beef with spinach Ingredients 600g meat 1 onion 2 tablespoons lard 4 cloves of garlic Salt and pepper Caraway seeds 50ml light beer 100ml beef broth Flour for thickening For spinach side dish (400g frozen spinach, 1 tablespoon butter, 1 small onion, 2 cloves of garlic, 100ml whipping cream) Method Preheat an oven to 200°C. Dice meat into 3 cm cubes. Heat lard in a non-stick pan and stir-fry meat deeply for about 2 minutes, then salt, pepper, add cumin and mix together. Put onion finely chopped and sliced garlic cloves in a roasting pan. Place meat on top of it, pour beer and broth, cover the pan and bake for 45 minutes. Then remove a lid and bake uncovered for another 30 minutes. Stir occasionally, pour broth if needed. Meanwhile, prepare spinach. Fry onion and garlic finely chopped in butter until golden, add spinach, salt it, pour cream and simmer covered until spinach defrosts. When meat is almost done, add salt into juice if needed, pour flour mixed in water and let sauce thicken, baking in the oven for another 15 minutes. Serve baked meat with potato dumplings and spinach.