Ingredients (Yield: 4 servings)
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800 gr. lean beef |
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60 gr. lard (diced) |
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60 gr. butter |
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2 tablespoons olive oil |
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1 onion |
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1 carrot |
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parsley |
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1 bay leaf |
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3 glasses of Barolo |
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1 clove garlic |
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3 leaves sage |
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1 stem of celery |
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flour, thyme, nutmeg |
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salt |
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pepper |
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rosemary |
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| 1) |
Mince carrot and celery, slice onion. Mince and combine parsley, garlic, sage and rosemary. Mix in salt, pepper, thyme and a pinch of nutmeg. |
| 2) |
Spear the meat with diced lard. |
| 3) |
Brown onion in oil and butter then add floured meat. |
| 4) |
Add minced vegetables and bay leaf. |
| 5) |
When the meat is gray remove it from pot. Add some flour and pour a glass of wine in the gravy and mix well. |
| 6) |
Cook until the gravy is dense. Then put the meat back in the gravy, cover with the remaining wine, add some salt and cook for 3 hours. |
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