EUROPE HAS ONE OF THE BEST GASTRONOMY IN THE WORLD: ITS BEEF IS NO EXCEPTION! THANKS TO THE DIVERSITY OF BREEDS, HEALTHY FOOD AND TRACEABILITY, EUROPEAN BEEF AND VEAL IS UNANIMOUSLY LOVED TODAY.
EUROPEAN BEEF AND VEAL GUARANTEES NATURAL MEAT AND SUPERIOR TASTE AND QUALITIES.
At first glance, the beef should be bright and of a beautiful red color. The fat, slightly yellow, separates well the muscular masses. In some pieces, it forms, between the nets of the flesh, a fine network: the meat is called “marbled”. A marbled meat – like the rib or entrecote – owes its fondant, its perfume and flavor specific to its fat. The day before, put the meat in a marinade consisting of wine, vinegar, carrots, two sliced onions, bouquet garni, a drizzle of olive oil, salt and pepper. Fry the cut breast into small pieces and a coarsely chopped onion with the tomato paste, 2 crushed garlic cloves and the cloves. Add the previously drained meat and mop. Sauté for a few minutes, then wet with the marinade and leave to boil until the marinade has reduced by about a third. Add the bouquet garni, 4 cloves garlic