Beef casserole with red wine and cloves (Garofolato di manzo) from Rome: Centuries in an Italian Kitchen / Recipes from Rome (page 198) by Katie Caldesi and Giancarlo Caldesi

  • carrots
  • celery
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute beef topside, beef leg, or mutton for beef flank; unsmoked streaky bacon for pork fat; and dried oregano for marjoram.

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  • Eat Your Books

    Can substitute beef topside, beef leg, or mutton for beef flank; unsmoked streaky bacon for pork fat; and dried oregano for marjoram.

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