Stufato

Ingredients

• about six pounds of the silver side of the round
• four pounds of butter
• three pounds of pipe maccaroni
• half a pint of very pure salad oil
• a pot of paste tomatas

Method

1. 1

   Make incisions in the beef and stuff with herbs, ham, and garlic.

2. 2

   Bind the meat and simmer in butter for 5-6 hours, turning every half hour.

3. 3

   Boil macaroni, drain, and mix with beef gravy (without butter), salad oil, and tomatoes.

4. 4

   Serve with Parmesan cheese sprinkled on top.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 528. The excerpt below is the record exactly as published.

STUFATO. (A Neapolitan Receipt.') “ Take about six pounds of the silver side of the round, and make several deep incisions in the inside, nearly through to the skin ; stuff these with all kinds of savoury herbs, a good slice of lean ham, and half a small clove of garlic, all finely minced, and well mingled to- gether ; then bind and tie the meat closely round, so that the stuffing may not escape. Put four pounds of butter into a stewpan suf- ficiently large to contain something more than that quantity, and the beef in addition ; so soon as it boils lay in the meat, let it just sim- mer for five or six hours, and turn it every half hour at least, that it may be equally done. Boil for twenty-five minutes three pounds of. pipe maccaroni, drain it perfectly dry, and mix it with the gravy of the beef, without the butter, half a pint of very pure salad oil, and a pot of paste tomatas

Cook this with the app: pantry check, scaling, and the assistant.