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This is a mistery meat that few people knows. It’s strange, it is not common at all but in Italy it’s very used. The recipe comes from Rome, the capital of Italy. It takes time to cook, but the result is astonishing.
Let’s discover together what this is.
What you need for 8 people:
● About 2Kg of mistery meat
● About 2Kg of peeled tomatoes
● 2 medium size onions
● 2 carrots
● Some celery
● Extra virgin olive oil
● some cloves (at your taste)
● 400ml of white wine
● 200 grams of guanciale (or pancetta, or bacon)
● 20g Pine nuts
● A spoon of cacao powder
This is the mistery italian ingredient of today. It is a kind of meat you don’t see everyday and I can assure you it is very cheap, but also very delicious. From what you can see this is also very tough. Look, there is no fat at all, the muscle is thin and there is a bone in the middle.
Can you guess what it is? While you write it in the comments down below and subscribe to the channel, let’s discover how to treat this misterious meat and how to cook it.
First thing we want to do is to remove the taste of blood from the meat. Remember, there’s a bone in the middle and that bone can have some blood in it. So in a bowl throw some cold water and add two-three spoons of salt. Whisk it well and begin to add all the meat. Be sure that the meat is covered and let it res there for about 30 minutes to one hour. The salt will penetrate into the meat and it will remove the blood.
Now, because the meat has no fat we want to bring some flavour. And fat is flavour. So I’ll take some guanciale and some lardo, which is cured pork fat. Chop it well in cubes and leave them apart.
Now take some onions, remove the skin and chop them well. You don’t need to chop them very thin. Peel two carrots and grate them thin. To boost the flavour I’ll add some cloves, some garlic and of course you want to add some alcool. I’ll use a glass of authentic italian wine.
After 30 minutes the meat has released some blood as you can see from the water. This is a good sign, because we will really taste the meat. Now wash the meat very well and put it in a paper towel to dry it well. We don’t want to boil the meat.
In a large pan throw the fat first. Add all the guanciale and the lardo and make it render well. After that add the meat. Use a high flame becuase this operation is crucial. You want to caramelize the meat to intensify the flavour. Take your time, do it slowly.
When the meat reaches the golden brown colour, you can add the onion, carrots, cloves and garlic. Continue to cook and when the water has evaporated add the wine. Be sure to burn the alcool before to continue. Remember, the alcool has to evaporate and the taste of the wine will remain there. At the end, add some peeled tomato. Remember, exact amount and ingredients in the description down below.
Now move the pan into the smallest fire, bring it to the boil and let it cook gently for about 4 to 5 hours. More it cooks, more the meat will be tender.
After 5 hours this is the result. The smell is incredible, you can really smell the cloves, the flavour, and the meat is really tender, but we haven’t finished yet! Remove all the meat from the pan and put it in a dish, just like that. In the pan will remain the sauce, that you can use with some pasta. It will be incredible.
Shut of the fire, and in a chopping board cut some celery to obtain some little sticks. Take a pan and add a glass of water. Cook the celery adding some salt. When the celery is cooked remove it and put it in the dish with the meat, just like that.
In the pan throw some olive oil and add some pine nuts. Toast them well and add a good quantity of meat sauce. Cook it for 10 to 20 minutes and at the end add some cacao powder. Believe me, this will boost the flavour.
Add the sauce on the top of your dish and now, let’s taste it and discover what meat was that!
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