Lesso rifatto con le cipolle

Name: Lesso rifatto con le cipolle (Leftover boiled beef with onions)
Yield: Makes 5 servings
Cuisine: Italy
Ingredients: scant ½ cup (100 ml) dry white table wine, preferably from the Castelli Romani; 4 tablespoons meat or vegetable broth; 4 tablespoons meat or vegetable broth; salt; pepper; 1½ pounds (700 g) boneless boiled beef; 1 pound (450 g) white onions; 7 ounces (200 g) lard, or 6 tablespoons (90 ml) intensely fruity extra-virgin olive oil; 7 ounces (200 g) lard, or 6 tablespoons (90 ml) intensely fruity extra-virgin olive oil; scant ½ cup (100 ml) dry white table wine, preferably from the Castelli Romani

Leftover boiled beef with onions

Preparation info

Makes
5
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1½ pounds (700 g) boneless boiled beef
1 pound (450

Europe
Italy
Main course
Leftovers
Gluten-free
Mediterranean

Method

Slice the meat. Slice the onions very thinly, put them in a pan with the lard, and sauté over medium heat for about 5 minutes, or until the onions begin to become translucent.

Add the meat slices, then add the wine and let it evaporate over medium heat until the odor of the alcohol has disappeared. Moisten with the broth, season moderately with salt and pepper, and let the flavors blend