Braised Donkey is a typical dish of Tuscan tradition, prepared with donkey meat cooked slowly with butter, lard, onion, celery, carrot, garlic, tomato sauce and meat extract. The long cooking time makes the meat soft and succulent, while the ingredients flavor the sauce, creating a unique and irresistible combination of tastes. This dish is ideal to enjoy on cold winter days, accompanied by delicious polenta.
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Cut the garlic cloves into slivers and insert them into small cuts made in the meat
Put the butter and the previously chopped vegetables together with the lard in a pot and sauté for a few minutes, then add the meat and brown it well, turning it often; moisten with a few ladles of hot water in which the meat extract and tomato sauce have been dissolved
Cover the pot and over very low heat cook the meat through, turning it from time to time and adding a few ladles of hot water when needed
Halfway through cooking, season with salt and pepper to taste
For an excellent braise, the heat must be very low and the meat must stay on the heat for at least four hours: the result will be very tender, delicious meat and a gravy as velvety as cream
Serve cut into thick slices and spooned over with its sauce; fresh salad vegetables such as red radicchio, lettuce, etc. make a good accompaniment
Frying Pan
Casserole Dish
Knife
Store in the refrigerator for up to 3 days.
Braised Donkey is a traditional dish of Tuscan cuisine, with an intense flavor and pairs perfectly with polenta.
Italia, Toscana
| Energy (kcal) | 185.51 |
| Carbohydrates (g) | 0.93 |
| of which Sugars (g) | 0.92 |
| Fat (g) | 12.68 |
| of which Saturates (g) | 5.48 |
| Protein (g) | 15.86 |
| Fiber (g) | 0.39 |
| Sale (g) | 0.08 |
