Umbrian Meat Stew

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Umbrian Meat Stew
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Difficulty:
easy
Difficulty
Preparation:
4 h. 10 min.
Preparation
Calories:
1249
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,249 kcal(59 %)
Protein73.3 g(75 %)
Fat95.15 g(82 %)
Carbohydrates26.59 g(18 %)
Sugar added0 g(0 %)
Roughage8.86 g(30 %)
Vitamin A1,616.47 mg(202,059 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.55 mg(5 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.77 mg(70 %)
Niacin22.36 mg(186 %)
Vitamin B₆0.81 mg(58 %)
Folate177.73 μg(59 %)
Pantothenic acid2.27 mg(38 %)
Biotin0.02 μg(0 %)
Vitamin B₁₂8.45 μg(282 %)
Vitamin C27.67 mg(29 %)
Potassium889.79 mg(22 %)
Calcium106.28 mg(11 %)
Magnesium84.19 mg(28 %)
Iron8.73 mg(58 %)
Zinc12.77 mg(160 %)
Saturated fatty acids21.57 g
Cholesterol425.94 mg
Author of this recipe:

Ingredients

for
4
For the misto
1
1 head
Celery (roughly chopped)
4
carrots (roughly chopped)
1 bunch
1
veal tongue (prepped for cooking)
18 ounces
salted beef brisket
1
cotechino Italian sausage (use hot Italian sausage if not available)
For the salsa verde
2 tablespoons
parsley (chopped)
2 tablespoons
Basil (chopped)
2 tablespoons
mint (chopped)
1 tablespoon
2 teaspoons
Caper (drained)
6
Anchovy (drained and chopped)
1 tablespoon
1 cup
In addition
1 bunch
carrots (peeled and cut into short lengths)
1 head
Celery (cut into short lengths)
cup
1 ½ cups
le puy Lentils (or Umbrian lentils, cooked)
How healthy are the main ingredients?
chickenCelerycarrotparsleyBasilmint

Preparation steps

1.
Place the chicken in a large stock pot with the celery, carrots and parsley stalks.
2.
Cover with water and bring to a gentle simmer, skimming any scum that rises off the top.
3.
Once simmering, reduce the heat to low and poach for 45 minutes. Remove from the liquid and keep warm to one side.
4.
Add the tongue and salt beef to the cooking liquor and poach gently for 3 hours.
5.
After 2.5 hours, wrap the Cotechino sausage in foil and add to the pot for the last 30 minutes of cooking.
6.
For the salsa verde: Whiz together all the ingredients apart from the oil in a food processor to a rough paste. Stir in the olive oil and season to taste.
7.
Remove the meats and vegetables from the stock pot; discard the vegetables.
8.
Add the short lengths of carrot and celery to the pot and simmer until tender. Remove when cooked through.
9.
To serve, slice the meats onto a large platter and moisten with the hot stock. Arrange the carrots and celery around and pour over a little of the hot stock. Serve the salsa verde and lentils alongside.