Ingredients (Yield: 10 servings)
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2 Kg. di “sottopaletta” o culatta di vitello in un unico pezzo |
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1 bottle Barolo (750 ml) |
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150 gr. lard |
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100 gr. lever |
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2 onions |
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4-5 stems celery |
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2 carrots |
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3 bay leaves |
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3 cloves garlic |
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2-3 rametti di thyme |
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3 cloves |
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4 leaves sage |
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un rametto di rosemary |
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a piece of cinnamon |
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10 berries juniper |
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1 teaspoon sugar |
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½ glass Marsala |
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1-2 glasses beef stock or canned broth |
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3 tablespoons flour |
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6 tablespoons olive oil |
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40 gr. butter |
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salt and pepper |
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| 1) |
The night before or 6-7 hours before preparing this dish, marinate the meat in the wine and Marsala, with all of the vegetables (chopped fine), spices, herbs and pepper.
Drain and dry the meat. Drain marinade in a strainer, drain vegetables and herbs. |
| 2) |
Drain and dry the meat. Drain marinade in a strainer, drain vegetables and herbs. |
| 3) |
In a large casserole heat oil and butter, add diced lard and all of the vegetables, spices and herbs. After a minute add floured meat and brown on all sides (high heat). |
| 4) |
When meat is gray salt, add marinade, cover and cook on low for 2-3 hours adding lever (chopped fine) and sugar after 1.5 hours. Cook on low until wine has completely evaporated, adding some beef stock from time to time. |
| 5) |
When the meat is tender remove it, remove lard, juniper, cinnamon and cloves and sift gravy. |
| 6) |
Pour sifted gravy and the meat in the casserole and add some more stock if necessary. Cook until the meat is tender. |
| 7) |
Slice the meat, arrange on a serving plate, spoon gravy over and serve hot with polenta, mash potatoes or boiled potatoes covered with butter, pepper and lemon juice. |
Best wine with this dish: Barolo |
