Giura

This is a slow-braised beef recipe I made 2 nights ago. It is from my A History of Food in 100 Recipes cookbook. It is from the menu of Real Castello di Verduno.

There was a lot of onions in it. I used dried rosemary as I forgot our rosemary bushes died last winter. I cut up a pot roast from Indy for the beef. I cooked it in a casserole dish at 300 degrees for 2.5 hours. Here it is at the beginning of cooking.

I forgot to take a photo of it when it was done. But it was so good! Tender with unique spices. Very exotic. Will definitely make again.

This entry was posted in Historic recipes, Recipes- farm. Bookmark the permalink.

2 Responses to Giura

  1. Jeanne says:

    I’ll bet that’s delicious! – However,I have trouble with onions. Oh well! I’ll let you enjoy it!

    Liked by 1 person

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