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Receta Braised Meat With Butternut Squash
by Global Cookbook

Braised Meat With Butternut Squash
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Ingredientes

  • 4 Tbsp. Extra virgin olive oil
  • 2 lrg Onions, minced
  • 1 x Clove garlic, chopped
  • 1 Tbsp. Minced fresh rosemary
  • 2 lb Cubed veal for stew Salt, to taste
  • 1 c. Marsala wine, or possibly other sweet wine
  • 1 x Butternut squash, about 1 lb., *See note
  • 1 1/2 c. Meat or possibly chicken broth, or possibly as needed Freshly grnd black pepper, to taste

Direcciones

  1. Another recipe from "Cucina Ebraica: Flavors of the Italian Jewish Kitchen"
  2. Braised Meat with Butternut Squash (Stufadin di Zuca Zala) was posted in
  3. Note: halved, seeds and fibers removed, peeled, cut into 1/2- inch cubes and parboiled in salted water for 5 min
  4. Hot 2 tbsp of the extra virgin olive oil in a saute/fry pan over low heat. Add in the onions, garlic and rosemary, saute/fry till tender and translucent/soft, about 8 min.
  5. Remove from heat and set aside.
  6. Hot the remaining 2 Tbsp. extra virgin olive oil in a heavy pot over high heat.
  7. Add in the meat and brown well on all sides, sprinkling with a little salt after it has browned. Add in the wine and let it bubble up.
  8. Add in the sauteed onions, the butternut squash and the broth to cover; bring to a boil.
  9. Cover, reduce the heat to low and simmer gently till the meat is tender and the squash has formed a puree, 1 hour to 1- 1/4 hrs. Season with salt and pepper before serving.
  10. Makes 4 to 6 servings.
  11. Variation: you can use 3/4 lb. carrots, peeled and grated, in place of the squash.