Cold Pressed Extra Virgin Olive Oil
Mon-Fri 8am to 5pm

Petha Imbinata

sweet myrtle and bitter honey 369x482

From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey

Beef braised in red wine
Serves 4

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2 pounds beef top round, trimmed and cubed
2 bay leaves
1 tablespoon juniper berries, cracked
6 sprigs thyme
1 sprig rosemary
2 star anise
Sea salt and freshly ground black pepper
1 bottle (750 ml) dry red wine
4 tablespoons extra virgin olive oil
3 garlic cloves, cracked
3 shallots, minced
1 tablespoon cornstarch
1/3 cup mosto d’uva


To Prepare: 

Place meat in a large bowl. Add bay leaf, juniper berries, thyme, rosemary, and star
anise. Pour wine over herbs and beef. Cover and refrigerate overnight (at least 8

Remove meat from marinade, reserving marinade. Pat the meat dry. Sprinkle with salt
and pepper.

In a saucepan, heat olive oil and garlic over a medium-high heat. Add meat and brown
evenly; stir in shallots. Add one ladleful of the marinade to the saucepan. Reduce heat
to medium. Add remaining marinade and bring to a boil. Reduce heat to medium-low
and simmer for 40 minutes.

Remove the meat to a hot plate and keep it warm. Pass marinade through a sieve lined
with cheesecloth, returning liquid to saucepan. Combine cornstarch with 3 tablespoons
cold water; stir until combined. Add cornstarch mixture and mosto d’uva to sauce.

Bring to a boil then reduce heat and simmer for 5 minutes. Pour sauce over meat before

GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~

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Cooking the Sardinian Way

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4408 W 12th Street

Houston, TX 77055



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