Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Beef stew


Remove all nerves and skin from the meat, make some incisions and insert lard with some small sage leaves then tie it up like a sausage.
Chop carrot, celery and a sprig of parsley with 100 g of fat.
Fry the in a saucepan (this saucepan should be just the size to hold the meat) adding  butter and two tablespoons of oil.
Flour the meat and brown it on each side together with the fried vegetables, then sprinkle with two glasses of Grappa and then with a full glass of white wine.
Put in the pot a bag of gauze made up of sprig of rosemary, a bay leaf, a piece of cinnamon, four cloves, a dozen of slightly crushed peppercorns and a bit of nutmeg.
Sprinkle the preparation with ladles of hot bouillon from time to time in order to keep it moist and well detached from the bottom of the saucepan.
After about two and a half hours, serve the meat with its sifted gravy, preferably accompanying with cornmeal mush.

Recommended Grappa:
Sarpa di Poli

Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".

  • Ingredients:

    1,200 kg boneless sirloin
    50 g butter
    200 g lard
    100 g peeled carrot
    50 g peeled celery
    Dry white wine
    White flour
    Olive oil
    Excellent bouillon
    Bay leaf
    Cinnamon stick
    Black peppercorns

  • Author:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • Second courses
  • Preparation time:
    • About 180 minutes
  • Notes: