Braised Beef with Pumpkin

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Braised Beef with Pumpkin
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it de fr es br
413
Calories per serving
  • Gluten Free
  • Lactose Free
  • Energy Kcal 413
  • Carbohydrates g 4.5
  •   of which sugars g 3.6
  • Protein g 42.3
  • Fats g 23
  •   of which saturated fat g 5.29
  • Fiber g 0.9
  • Cholesterol mg 120
  • Sodium mg 607
  • Difficulty: Average
  • Prep time: 30 min
  • Cook time: 3 h
  • Serving: 4
  • Cost: Low

PRESENTATION

Beef sirloin, pumpkin cubes, and a good glass of red wine are the ingredients we used to create this seasonal main course we present to you today. The braised beef with pumpkin, thanks to a high-quality cut and slow, long cooking, will be tender and very flavorful. This dish will win you over with its typically autumnal colors, due to the queen of this period: the pumpkin, which transforms into a creamy accompaniment to the meat. Make the braised beef with pumpkin yourself, a perfect dish for both a family Sunday lunch and an informal dinner.

Also try these tasty braised variants:

INGREDIENTS
413
Calories per serving
Beef sirloin 1.8 lbs (800 g)
Pumpkin 1 ¼ cup (300 g) - already cleaned
Red wine ½ cup (100 g)
White onions 3.5 oz (100 g)
Extra virgin olive oil 3 ½ tbsp (50 g)
Vegetable broth 1 cup (250 g)
Rosemary 2 sprigs
Fine salt to taste
Black pepper to taste
Preparation

How to prepare Braised Beef with Pumpkin

To prepare the braised beef with pumpkin, start by preparing the vegetable broth. Once ready, clean the pumpkin: peel it, remove the seeds and inner fibers, then cut it first into slices 1 and then into cubes 2. Peel the onion and slice it thinly 3,

then put it in a pot, preferably cast iron, with the oil 4. Let it stew for 7-8 minutes and add the sirloin 5. Sear it on all sides over medium-high heat 6,

then deglaze with the red wine 7. Once the alcohol has completely evaporated, add the pumpkin cubes 8 and the vegetable broth 9.

Add the chopped rosemary 10, salt, a pinch of pepper, cover with a lid 11, and let cook for 2 and a half hours on low heat, occasionally turning the meat and pumpkin 12.

Once the meat is cooked and tender, remove it from the pot and place it on a plate 13, keeping it warm. At this point, set aside some pumpkin cubes for the final garnish and blend the rest with the cooking juices (14-15), until you obtain a cream.

Now slice the meat 16, lay a bed of pumpkin cream on a serving plate, place the meat on top, and garnish with the reserved pumpkin cubes. All that's left is to enjoy your braised beef with pumpkin, still warm!

Storage

Store the braised beef with pumpkin for up to 1-2 days in the refrigerator, in an airtight container.

Freezing is not recommended.

Tip

Depending on the quality of the pumpkin you choose and the degree of ripeness, it may be necessary to add it to the braise at a different time; otherwise, it might break down. If your pumpkin is soft, it is advisable to add it to the pot only after 1 hour of cooking.

For the translation of some texts, artificial intelligence tools may have been used.
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