Grandma Lilly’s Boiled Beef with Pearà saucePrint
Ingredienti / Ingredients
- • BOILED BEEF:
- • 2 kg beef (silverside cut recommended)
- • 3 litres water
- • 1 carrot
- • 1 red onion
- • 1 celery stalk
- • 1 tsp coarse salt
- • PEARÀ SAUCE:
- • 80 g beef marrow
- • 30 g butter
- • 200 g breadcrumbs
- • 1 litre ½ meat stock
- • A pinch of salt
- • 1 tsp pepper
Preparazione / Instructions
Put the vegetables in a large soup pot with 3 litres of water, heat until it boils then add the meat and the coarse salt. Cook for 2 hours.
Heat the marrow and the butter in a terracotta saucepan, add the breadcrumbs and stir with a wooden spoon until thickened. Add some hot stock and stir again. Let it simmer gently.
In order to keep a sauce-like consistency, add some stock now and then and cook for at least 2 hours over medium heat in the covered pan.
Add salt and pepper when the sauce is ready. Now you have a soft purée made with bread, creamy and spicy – this is why it is called Pearà = peppered, in the Veneto dialect.
Serve the boiled beef accompanied by the sauce.
This awesome recipe of the Veneto region was handed down from Grandma Lilly’s mother, great-grandma Emma, to Wine Princess. A traditional dish that will warm your heart and that still today can be found only in the surroundings of Verona, where I recommend the Locanda Castelvecchio.
Wine Princess suggests
This plate, perfect for a Christmas meal with all the family, should be paired with “La Gallina”, Barbera d’Alba DOC, a wine made by La Spinetta – a wonderful winery run by the Famiglia Rivetti and located at Castagnole Lanze, Asti, Piedmont. They have been producing excellent Moscato, Langhe Nebbiolo, Barbera d’Alba, Barbaresco and Barolo wines since 1977.
Entirely managed by Bruno, Carlo and Giorgio Rivetti, the company strongly believes in territory and vineyards. Here is one of the owners’ motto:
The secret behind a great wine is only great grapes
– Giorgio Rivetti
Wine Princess has paired the Boiled Beef and Pearà sauce with a bottle of Barbera “Gallina”, 2012.
Who should drink it: Those who love Barbera! A very intense garnet red colour, a bouquet with scents of dark chocolate, blueberry and spices. In a word, an excellent Barbera d’Alba!
When to drink it: Now! This is a Barbera you can enjoy in a winter day paired with first dishes, meat and mature cheese.
A wonderful opportunity: In the Christmas season, along with other traditional dishes of the Veneto region, this wine with over 14 degrees will warm all the family up!
God save Pearà and Gallina!