Friday, March 15, 2013

Ox net in Brunello


6 medallions of ox net of 180 G each one 480 G of boiled spinaches
2 dl of sauce to the red wine
60 G of butter
Sauce with the redwine:
1 kg of ox bone
150 G of carrots
celery and onion
60 G of shallot
4 sheets of bay-tree
300 G of butter
2.5 red wine L Brunello di Montalcino 2 ripe tomatos
 150 G of sugar


To prepare sauce, start by making roast the ox bones in the oven with 200 degrees, during approximately one hour, after to have cut them of small pieces. Then, put the bones, private fat, in a steel pot, with carrots(etoiles michelin paris), celery, the onion, the tomatos, the bay-tree and 2 liters of wine. Bring to a boil, then let boil with small fire and ridges to reduce of 3/4, by eliminating from time to time the fat and the impurities from surface.

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