Braised beef with Carnaroli-rice timbale and red wine from Valtellina

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Braised beef with Carnaroli-rice timbale and red wine from Valtellina
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Details

. Difficulty: Medium . Serves: 4 people . Preparation time: 2 hours . Variety: Rice

Description

This recipe is taken from the Crossroad Project, that was created to promote  Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.

Ingredients

100 gr Grana Padano 
25 gr extra virgin olive oil from Garda 
150 gr Carnaroli rice 
100 gr red wine from Valtellina 
500 gr beef meat 
250 gr potatoes 
100 gr carrots 
500 ml water 
8 gr coriander 
10 gr shallot 
100 gr onion 
2 gr fresh ginger 
2 gr sichuan pepper-corns 
10 gr soy sauce 
1 l meat broth 
Salt to taste

Preparation

Wash the meat and cut it into 3 cm long pieces, put it in a pot, cover with cold water and bring to a boil for one minute; take out the meat and set it aside.
Peel and cut the potatoes into pieces roughly having the same size of the meat.
Clean the carrot and slice it thinly.
Heat the water again; add the sliced shallot, chopped ginger and the pepper-corns. Add the blanched meat and oil, bring to a boil, turn the heat down and simmer for about 1 hour.
Add potatoes, carrot, soy sauce and season with salt
Continue to stew on a low heat till the meat is completely tender and the potatoes are done; if necessary, add a little water. Dust with chopped coriander. In a wok, sauté the chopped onion in oil, toast the rice and then add the red wine. Let evaporate and keep cooking with the remaining broth till the rice is “al dente”. Mix in the Grana Padano and a little oil till creamy. Pour into individual moulds greased with butter and make small timbales that you will use to garnish.
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