The original name of this recipe is "Calf to the oil Sergio" and is drawn from the first cookbook by Anna Moroni and Antonella Clerici "TODAY YOU COOKING. Because of its simplicity and his goodness l `I taken in my kitchen already for some 'time and collecting every time always a great success. In reality it does not take any skill, but a touch of good meat and three hours of gas!
Ingredients:
A touch of roast beef to be about 1.5 k (walnut or judisco )
a glass and a half of extra virgin olive oil 1 lemon
1 or 2 ladles of broth (or increase of the oil half a cup)
Procedure:
Rub your hands touch the meat with plenty of salt and put it in a pan . Combine the oil and lemon juice.
Cover the pan with a sheet of baking paper and close the lid. Put something heavy on the lid (such as a knock-meat) and cook over low heat for three hours without ever discovering the pot.
After the allotted time, remove the cover and, if necessary, extend the remaining sauce with the broth. Let cool and cut into slices. Serve with fragrant the oil remaining in pan. Accompany with a good mashed.
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