Traditional Beef Tochitură | With Polenta and Telemea
(0)
60 min
Masterpiece
Sezamo
O tochitură tradițională de vită, gătită autentic la tigaie: cuburi fragede de vită rumenite și înăbușite într-un sos aromat de vin alb, usturoi și cimbru, servite cu mămăliguță caldă, telemea rasă și ou ochi.
Preparation method
Preparing the meat and garlic sauce
Cut the beef into uniform cubes of about 2-3 cm. Dry the meat pieces well with paper towels and season them with salt, freshly ground black pepper, sweet paprika, and dried thyme.
Peel the garlic cloves and finely crush them or press them through a garlic press. In a small bowl, dissolve the tomato paste in the dry white wine.
Browning the tochitură
Heat 30 ml of sunflower oil in a deep cast-iron skillet or Dutch oven over medium-high heat. Add the beef cubes and brown them well on all sides for 6-8 minutes, until they turn a deep golden brown.
Chef's tip
For authentic flavor, use a heavy cast-iron skillet or a cast-iron pot – these distribute heat evenly and allow perfect caramelization of the beef cubes.
If you prefer a traditional spicy touch, you can add a pinch of dried chili flakes to the tochitură or serve the dish with a freshly pickled hot pepper.
25 min
Under an hour
