Pieza De Buey Catalonia

Name: Pieza De Buey Catalonia (Braised Beef à La Catalane)
Cuisine: Spain
Ingredients: 5 or 6 lbs of topside or round of beef; ½ lb of larding bacon, the same of ham; ½ lb of larding bacon, the same of ham; ½ lb of bacon rashers; 1½ lbs of onions; ½ lb of small mushrooms; 1 lb of French beans; 1 lb of tomatoes; 2 lbs of potatoes; 3 or 4 carrots; 1 lb of sausages; 1 glass of red wine, a small glass of brandy; 1 glass of red wine, a small glass of brandy; 1 clove of garlic, thyme, marjoram, sweet basil, parsley; 1 clove of garlic, thyme, marjoram, sweet basil, parsley; 1 clove of garlic, thyme, marjoram, sweet basil, parsley; 5 or 6 lbs of topside or round of beef; 1 or 2 bayleaves, salt, a pinch of nutmeg, a few peppercorns, butter.; 1 or 2 bayleaves, salt, a pinch of nutmeg, a few peppercorns, butter.; 1 clove of garlic, thyme, marjoram, sweet basil, parsley; 1 clove of garlic, thyme, marjoram, sweet basil, parsley; 1 or 2 bayleaves, salt, a pinch of nutmeg, a few peppercorns, butter.; 1 or 2 bayleaves, salt, a pinch of nutmeg, a few peppercorns, butter.; 1 or 2 bayleaves, salt, a pinch of nutmeg, a few peppercorns, butter.

Braised Beef à La Catalane

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

5 or 6 lbs of topside or round of beef
½ lb of larding bacon, the same of ham<

Europe
Spain
Main course
Mediterranean

Method

Lard the beef on both sides with thin strips of larding fat and uncooked ham. Line a large saucepan with the bacon rashers, lay the beef on these, add a little butter, the garlic, the sliced onions and carrots, parsley, salt, peppercorns and nutmeg. Simmer gently till the meat and ve