Directions
- 1Clean the meat from the outer membrane and cut it into cubes of about 4/5 cm.
- 2In a large casserole, heat a little extra virgin olive oil and brown the meat on all sides until golden brown.
- 3Remove the meat and set aside.
- 4In the same casserole, add the sliced onions, diced carrots and celery.
- 5Sauté for about 5-7 minutes, until the vegetables are tender.
- 6Add the whole crushed garlic cloves, rosemary, tomato paste and cook for another 2 minutes.
- 7Add the meat, deglaze with red wine, let the alcohol evaporate, add the broth, salt, pepper and cook covered for 2 and a half hours, or 3 if needed.
- 8Boil the potatoes in salted water until tender.
- 9Drain and let them cool slightly.
- 10Pass the potatoes through a potato ricer into a large saucepan.
- 11Add butter, milk, salt, pepper and finely grated black truffle, mix well until creamy.
- 12Serve the hot beef stew on a bed of truffle mashed potatoes.
- 13Garnish with truffle shavings, if desired.
Ingredients
- 1 kg manzo cappello del prete
- 2 cipolle
- 2 carote
- 2 coste di sedano
- 2 spicchi d’aglio
- 500 ml vino rosso
- 500 ml brodo di carne
- 3 rametti di rosmarino
- 1 olio extravergine d’oliva
- 1 sale
- 1 pepe
- 800 g patate
- 100 ml latte
- 50 g burro
- 30 g tartufo nero fresco
Equipment
casseroleknifecutting boardwooden spoonstrainerpotpotato ricergrater
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