© Fattoria acqua e fieno agricultural company s.s. by Benetti Giuseppe and Zolin Nicola - VAT no. 04303320248
Recipes from the farm
Beef ribs
Flank steak
Boiled meat
Definitely one of the most unique cuts among those in our packs and also a bit "scary" for most people... in reality, they're not difficult to prepare, here are our tips!
Marinate the meat with oil, salt, pepper, beer, and rosemary, preferably for a few hours to get a better result
Cook slowly on the grill, keeping the meat moist with the marinade liquid; cooking will take about 35-40 minutes
At this point, remove the meat from the grill, take out the bone, and slice
Alternatively, you can cook them sous-vide at low temperature (if you have the device), putting the marinated meat inside the bag, and then searing it for a few minutes on the grill at the end of cooking.
Another option is to cook them stewed, in a pot or in the oven, always after marinating, keeping them moist with broth/wine and vegetables like a braise.
The choice is yours!
Here too, the secret to ensuring that the meat does not dry out too much on the barbecue or grill is marinating. This practice also gives different flavor nuances depending on the ingredients you use.
We therefore recommend marinating with the ingredients you prefer (beer, wine, oil, aromatic herbs, spices...) and then searing your flank on the grill or griddle like a regular steak: the cooking time depends on the thickness of the cut and your preference.
Remove from the heat and set aside for 10 minutes; this will ensure that the meat does not lose its juices when you slice it (a rule that always applies to grilled beef!).
Finally, slice your flank strictly against the grain and serve.
It's not just a winter classic, this very flavorful meat is also great for your summer salads!
In fact, after cooking it in plenty of salted water with the addition of onion, celery, carrot, and bay leaf for flavor, let it cool and cut it into cubes.
At this point, season with extra virgin olive oil, salt and pepper, Taggiasca olives, cherry tomatoes, fresh celery, and thinly sliced Tropea onion.
We also really like to dress it with an emulsion of oil, vinegar, and mustard, for a definitely spicier result!
Sliced beef with radicchio
First, take the meat out of the fridge and marinate it for about an hour with extra virgin olive oil, a few sprigs of sage and rosemary, and a handful of pepper; in the meantime, wash and trim the radicchio (preferably late Treviso) and cut it into 4 or more wedges. Sauté some finely chopped shallot in a pan with 4-5 tablespoons of oil, then add the radicchio, season with salt and pepper, and deglaze with balsamic vinegar; continue cooking over high heat for about 5 minutes, then remove from the heat and keep warm.
Sauté a clove of garlic with oil in a large pan, add the meat and aromatic herbs, brown over high heat on both sides for about 10 minutes, then transfer to a plate, cover with aluminum foil, and let rest for another 10 minutes.
Slice the meat and arrange it on a serving platter, serving it accompanied by the warm radicchio.
English-style Roast Beef
To prepare your roast beef, massage the meat with extra virgin olive oil, salt, pepper, and aromatic herbs.
In a high-sided casserole dish suitable for oven cooking, heat a few tablespoons of oil very well, then place the meat inside and brown it very well on each side.
At this point, transfer the casserole to a preheated static oven at 220°C and let it cook for 15 minutes, then turn the meat and continue cooking for another 15 minutes.
If you have a meat thermometer, aim for a core temperature of 45-52°C to get a crispy crust and juicy interior. If you have to judge by eye, consider that it will take about 25-30 minutes to cook the 800 g piece you bought at the farm.
Clearly, if you prefer a less pink roast beef, you can increase the cooking time.
Once cooked, wrap your roast beef in aluminum foil and let it rest for at least 45 minutes so the juices can redistribute. Slice the meat thinly and serve your English-style roast beef on a nice serving platter!
Flat iron steak
The Iron Steak is obtained from the well-known "cappello del prete" (shoulder clod): this cut is characterized by a line of central connective tissue that runs parallel to the muscle, which in this version is removed, dividing the cut in two and obtaining two flat iron steaks ready to grill.
Once cooked, the meat should be sliced against the grain.
The flavor of the steak is very intense and it is tender to chew, as long as it is not overcooked.
Beef strips
A tasty and quick recipe, to be prepared with our steaks.
Cut the slices into thin strips, heat a bit of extra virgin olive oil in a pan with a clove of garlic and brown for a few minutes; add the beef strips and sear them on all sides.
Cut some cherry tomatoes in half and add them to the meat, lower the heat and leave on the stove for a couple of minutes.
Deglaze everything with two or three tablespoons of soy sauce, raising the heat and letting it evaporate for 30 seconds, then plate and decorate with a few basil or mint leaves.
© Fattoria acqua e fieno società agricola s.s. di Benetti Giuseppe e Zolin Nicola - VAT no. 04303320248