3 braised

BRAISED 06539 INGREDIENTS 4 PEOPLE a nice piece of beef (rump, codon or priest's hat), about 1 kg, 50 g butter, 50 g of bacon 1 large onion, half carrot, 1 stick of celery, tomato sauce or fresh tomatoes, 2 cloves, half a glass of good red wine, 1 ladle of broth, nutmeg (optional) salt and pepper.

Lardellate the meat with some dice Bacon and put it in a pan where you did soften the butter.

Brown the meat on all sides, pour over the wine and when evaporated, add the vegetables cut into thin slices, cloves, broth, a spoonful of tomato sauce or 2 fresh tomatoes, add salt, pepper and season, if desired with a little nutmeg.

Simmer over low heat for about six hours.

Pass through a sieve the sauce with the veggies and pour over the meat.

The pot roast is so ready.

If you consumed the next day before you heat it, remove superfluous fat congealed on the surface, it will become more lean and digestible.