Medium difficulty – Preparation 10 minutes – Cooking 150 minutes
Ingredients for 6 people
500 g of neck or thigh of non-lean beef | 2 white onions | 100 g of flour | 500 ml of light beer | A small pumpkin | Bay leaves to taste | Extra virgin olive oil olive oil, to taste | Salt, to taste
1.Peel and slice finely the onions. Let’s put them in a saucepan with the bottom often, sprinkle them with a thread of extra virgin olive oil and leave them go over low heat, until done soften.
2. Cut the meat into two pieces of similar weight, without eliminating the fatty parts. Then flour them,
we remove the excess flour and brown them over high heat in a pan with little oil.
3. Put the meat in the pot with the cooked onions, we add beer, without covering altogether, and we adjust salt. We close with the lid and leave cook over low heat for about a couple of hours.
4. We peel the pumpkin by putting aside the seeds. Let’s cut it to chunks, add a pinch of salt and close it on paper foil. Let’s go up and put on parchment the seeds and cook all at 160 degrees for about 30 minutes. Once ready, we take it out and keep aside.
5. After cooking the braised meat, we remove the meat from the pot and, with an immersion mixer, let’s whisk the sauce. If needed, let’s bring it back to the fire to do it to shrink.
6. We put the toasted seeds and bay leaves on a cutting board and chop them finely with a knife. Let’s transfer them to a small bowl and add extra virgin olive oil. We will need this sauce to season the dish.
7. Let’s fry the pumpkin soobtain a compact puree. With two spoons let’s take some small quantities and we form some quenelle, which we will lay on the plate serving. Close, let’s settle the meat, season with drops of pumpkin seed oil and with a little beer sauce.