300. Bue alla California

Beef California Style

Preparation info
    • Difficulty

      Complex

Appears in

By Pellegrino Artusi

Published 1998

  • About

Whoever concocted this dish probably did not know what to call it, so he gave it this strange name. But for that matter, almost all culinary terms are either strange or ridiculous.

After testing the recipe several times, I recommend the following amounts:

Ingredients

  • 700 grams (about 1-½ pounds) of lean, boneless beef or veal from the rump,

Method

Put the meat on the fire with the butter, half an onion cut into four sections, and a carrot cut into small pieces; season with salt and pepper. When the meat is nicely browned, pour in the vinegar; after a while add the water, and then the cream. Simmer for about three hours, but if the sauce begins to dry up add a little more water.

Slice the meat and serve with its sauce, which you w