This meal is in a category of its own, being without a doubt one of our all-time top three favorites. We continue to give you recipes for slow-cooked meals, and after some speculation we are pretty sure that this is in fact the recipe that got us started with this great style of cooking. We originally tasted this dish at a lunch restaurant, a Trattoria, in Milano while we were living there. We regularly made the journey out to this restaurant even though it was quite far away, as the chef made the most delicious food imaginable.
Gunnar was given instructions on how to prepare and cook this meal from the chef and has followed them ever since. It is especially important to choose a nice, high grade cut of beef, preferably on the bone. Throughout the years Gunnar has tried quite a few different cuts, with cutlets proving to be the best. Grilled potato wedges are an excellent side, although not necessary, and we think that ice-cold white wine was made to accompany this sort of a meal. Enjoy!
2 Beef cutlets, 1,3 kg with bones in relation to the amount of vegetables
3 yellow capsicums
1 punnet of haricot beans
1 dl good quality extra virgin olive oil
Salt and black pepper
Pre-heat the oven to 150° C. Put the meat on to an oven tray or dish with a little bit of water and oil in the bottom and tin foil over top. Cook in the oven for 4 hours, turning the meat over after 2 hours. Be careful to monitor the amount of liquid in the bottom of the dish, as there should always be some. After the cooking time is up, remove the meat and let it stand for 10 minutes before tearing it up. The meat should be so soft that it falls off the bones. Cut it where needed so that pieces are bite sized.
Cut the capsicums into approximately 1cm strips. Put them in a bowl or bag, dripping olive oil over top and rolling around so that they are thoroughly covered with oil. Put them into an oven dish and cook with the meat for about 40-60 minutes. The longer they cook, the sweeter and softer they will be. Be careful that they are not directly under the heat as this could make them too dark.
Boil the beans in salted water until soft, which should take about 10-15 minutes.
Place in a sieve and let them sit for a while before rinsing with cold water.
Put oil and parsley in a food processor or mixer and blend coarsely. Add salt and pepper to taste.
Put the meat in a bowl. Then add the capsicums, beans and oil over top. Mix gently but enough so that the oil disperses into all ingredients. Find a nice plate or serving platter to place on to and add the grilled potato wedges on the side if using. Give yourself time to eat and enjoy!
Photos Home and Delicious