Il Garofolato (Roma)

Beef Stew With Cloves

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 2 or 3 lbs. of topside or fresh silverside of beef, larding fat
  • 1 lb. of tomatoes
  • 1 gill of red wine
  • 3 or 4 cloves of garlic
  • 6 cloves, mixed spices, parsley, salt and pepper
  • a little oil


The beef should be thickly larded with thin strips of larding fat. Put a little oil in a saucepan and, when hot, add the beef, and cook till brown on all sides. Then add the tomatoes, cut in quarters, the red wine, the garlic, chopped parsley and the cloves, and season with salt and pepper. Bring to the boil and simmer gently for 2 hours or till the meat is tender. Celery or cardoons, cooked in the sauce, are usually eaten with this dish.