Milk Meat

Carne al Latte

Beef or pork slowly cooked in milk, with a reduced stock of butter and the aroma of vegetables.

6 servings

Easy

Meat in milk is a traditional dish with a simple structure and a rich, satisfying result, perfect for a lunch or dinner where you want a tender second course with a rich sauce. Slow cooking in milk creates a delicate base and helps keep the meat tender, while butter and oil enhance its richness without overpowering its flavor. Onions, carrots, and parsley round out the aromatic profile with subtle vegetal notes; pepper adds a distinct accent, and salt harmonizes the whole. The final step is essential: saucepan It is uncovered and the sauce is concentrated until it reaches a light hazelnut color, a visual indicator of the correct reduction. The stock can accompany the meat directly or become a condiment for the maccheroni.

Instructions

Voice reading

5 steps · natural Italian voice

Prepare and tie the meat

Bind beef or pork with kitchen twine, so it will maintain a compact shape during cooking and can be sliced more easily. Prepare the onions and carrot, then have the parsley, butter, oil, milk, salt, and pepper on hand. The meat should be well-packed and ready to be transferred to the saucepan.

Transfer to the saucepan

Place the tied meat in a saucepan In a large pot, add the onions, carrots, butter, extra virgin olive oil, milk, parsley, salt, and pepper. Spread the ingredients around the meat, so that the bottom gradually absorbs their flavors as it cooks.

Cook over low heat

120 min

Cover the saucepan and place a weight on the lid to keep it tightly closed. Cook over low heat For about two hours, letting the meat simmer slowly in its milk and seasonings. Make sure it cooks evenly and without boiling: the bottom should simmer gently and the meat should gradually soften.

Discover and reduce the fund

Discover the saucepan at the end of approximately two hours and raise the heatLet the stock reduce, checking frequently, until the sauce turns a light hazelnut color and takes on a more concentrated consistency. If the stock tends to dry out too much before reaching the right color, add a little water or white wine and continue cooking.

Slice and serve

When the sauce has reached a light hazelnut colour, remove the meat from the saucepan and leave it ready to be sliced. Serve it with the pan juices, distributing it on the slices to enhance their flavor. Part of the sauce can also be used to season the maccheroni, so as to recover the aromatic base of the preparation.

Chef's Tips

Maintain the initial cooking over low heat and, after discovering the saucepan, check the reduction carefully: the stock is ready when it takes on a light hazelnut color, without burning.