Beef braised in Barolo 2

Lardellate the meat with the tool, after having released from fat. Peel the onion, Peel the carrots, remove tougher filaments to the rib of celery, peeled garlic. Finely chop the Rosemary needles with the Sage leaves and garlic; aside from chopped onion instead and coarsely shredded celery rib.

In a casserole put oil, 40 g butter and chopped onion; FRY everything in focus, so that the onion is well imbiondisca; Meanwhile, sliced carrots and flour the meat piece; then place it in the bowl, sprinkle on the chopped herbs and garlic, chopped celery, carrots slices and Bay leaves.

Add salt, pepper and Brown the meat well on all sides. Then wet with half a bottle of wine, cover the Pan and Cook Sweet flame for about 2 hours and 30 minutes, occasionally adding a little more wine. After this time, remove the meat from the pot and cut it into slices, arrange on serving dish, warm.

Pass through a sieve the broth, place back into the bowl and add a knob of butter with a teaspoon of flour, to thicken the gravy. Let thicken for a few minutes and pour it over the meat.