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TN&M in the Kitchen: La Francesina

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


La Francesina (Boiled Beef Sauteed with Onions)  

Serves 4 - Cook in 1 hour    


- 600-850g leftover boiled and frayed beef (original recipe uses tongue, shin, silverside, rump) 

- 4 red/white onions, finely sliced into rings

- 120ml red wine

-Teaspoon of tomato paste  

- Extra-virgin olive oil

- Salt


Step 1

Heat some olive oil in a casserole, add the finely sliced onions and cook on low heat until translucent.

Step 2

Add the boiled and frayed beef, red wine and teaspoon of tomato paste. Cook on high heat for 10-15 minutes. Reduce to low heat, cover and cook for 1 hour.

Step 3

Season to taste and serve warm. This dish should be served with a chunk of Tuscan bread to mop up the remaining sauce on your plate. Buon appetito!

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