Beef with the balsamic vinegar by “La Vecchia Dispensa”, broccoli and anchovies.
The aromatic notes of chestnut, cherry, oak and mulberry characteristic of the “Blue Label” balsamic vinegar are perfect for the slow cooking of beef, the protagonist of this recipe.
Cooking time: 1 h
Ingredients for 2 portions:
- 300 gr Chuck Steak
Note: this cut is characterized by a light veining of the connective tissue, which makes the meat particularly flavorful. Melting during the cooking it will also make the steak tender and tasty without being too heavy.
- 1 Garlic Clove + Aromatic Herbs (Bay Leaf, Rosemary, Thyme)
- 50 gr “Blue Label” Balsamic Vinegar by “La Vecchia Dispensa”
- 200 gr Broccoli
- 4/5 Anchovies
Let the broccoli simmer into salted water. Then drain the water, and stir-fry the broccoli into oil with garlic and anchovies, until you obtain a soft and flavorful mixture.
Clean the steak of any eventual superficial grease. Season the steak with herbs, garlic and balsamic vinegar and then wrap it into kitchen paper, plastic wrap and tinfoil. Be careful to close the wrap well in order to avoid the leakage of fluids.
Take a pot with some water, heating it over low heat up to 75°C-80°C and trying to maintain this temperature. Immerse the meat into the water and cook it for 20/22 min. In the end of the cooking, do not remove the wrap for other 6/7 min. In this way, the meat will become particularly tender. Finally, open up the wrap, get out the balsamic sauce and reduce it slightly in a pan. Cut the steak into two and drape it with the sauce.
At this point, you can serve your juicy beefsteak with the broccoli tart and anchovies. Use a round pastry cutter to create broccoli tarts. This recipe will amaze you with an unusual blend of different flavors and consistencies.