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Braised meatloaf with winter vegetables

Braised meatloaf with winter vegetables

What to put on the table for Sunday lunch?

Definitely as a strong dish something that satisfies everyone; from the roasted chicken to the stuffed rolled or, and you must not forget, the meatball!

A meat dish that accompanies other ingredients (bread and vegetables) can be really plentiful and able to please everyone.

Read the rest of the recipe ...

I usually prepare it in the oven, leaning over a grid and wrapped in bacon or pork net.

But I do not disdain for this the braised version which, surrounded by vegetables, takes on a richer and at the same time delicate flavor.
It is rich in an ideal cooking sauce to accompany you to a beautiful polenta.

Given the season, then, here I propose it with a mixture of winter tubers: carrots of all kinds and parsnips; and if you want you can also add turnips and potatoes.

I prepare it this way and together, starting with ingredients, we start cooking!

Ingredients:

ground beef

g

800

White bread

slices

2

milk

TS.

3

butter / EVO oil

TS.

1

onions

pc.

2

garlic

clove

1

chopped parsley

TS.

3

egg

pc.

1

mustard

TS.

2

sale

ct.

2

pepper

pinch (made with three fingers)

2

      and

   

clarified butter / or EVO oil

TS.

1

carrots

g

150

purple carrots

g

150

yellow carrots

g

150

parsnip

g

200

Red wine

cc

200

beef broth

cc

100

laurel

leaf

1

salt and pepper

 

q.s.

 

Preparation:

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Prepare all the ingredients on the counter. Wet the slices of sliced ​​bread with milk and keep them aside.

Wash all the vegetables. Pass the carrots with an abrasive cloth (or with the appropriate gloves) and peel the carafe.

Cut into carrots and pastinaca and then divide them into four for the long.

Grate roughly onion and parsley. Pour them into a pan with a little oil and add the garlic clove squeezed for a few ten minutes.

Pour them into the mixer together with an egg and part of the meat and grind them well.

Then pour all the beef into the mixer: this way you will get a very compact cutlet.

Mix the meat and chopped parsley onion and garlic well with salt, pepper and mustard.

Work the dough until you get a meatball along a twenty centimeter. Having it available to wrap the meat in a pork net (I take it from the butcher): it will stay softer and it will not risk fading (however, it is not fundamental: if the meat has been well kneaded, you will still get a nice compact meatloaf; I often do not use it).

Now you have to fry the meat and then the vegetables: it's best to use a frying pan for this first stage, and only after the final cooking, use a heavy casserole lid.
(I sometimes, a little 'out of laziness and a little' trusting in my ability to turn the meat in the saucepan to brown it well sometimes - as in these photos - I do not. But it is much easier and safer to do it in the pan!)

So ... brown the meat on all sides in a little butter (or, if you prefer EVO oil) and then transfer it to a saucepan.

Drain the remaining fat in the frying pan without wiping it, and rub the vegetables for a few minutes.

Then transfer them to the pan by placing them all around the meatloaf.

Light the flame to the maximum and sprinkle with red wine. Let it fade.

Pour the broth and add the bay leaf. Bring to a boil, cover and let it simmer, with a closed saucepan (I prefer a nice cast-iron pot for these cooking) for about fifty minutes.

The meatloaf at this point is ready.

Let it cool down in an open pot and then a few minutes on the cutting board and then slice.

Place the slices in the dishes accompanied by the vegetables and bathe with a little of the cooking sauce.

Great if served together with a nice smoked polenta or, alternatively, a potato puree.

Bon appetite

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • Together with the indicated vegetables you can, wanting a more intense flavor, add a sliced ​​leek.
  • As an alternative to a ground beef only, one can use one of pork and mixed beef.
  • When possible, instead of directly buying a ground coffee (in the case of photos it was almost an obligation: it was of excellent quality but on offer at half price!) use mixed meat cuts and cut them roughly with the mixer after having cut them roughly.
  • Related articles: Meatloaf with vegetables.

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