Beef in red wine
Instructions
Larding meat with chopped ham.
Coarsely chop carrots and celery.
Brown the meat over high heat in 5 tablespoons oil.
Add salt, pepper and moisten with the wine.
Let it evaporate sweet focus then combine the chopped, Sage and Rosemary.
Cook covered over low heat for about 2 hours and 30 minutes.
Remove meat and keep warm.
Whisk the broth after eliminating Sage and Rosemary and serve separately.
Ingredients and dosing for 6 persons
- 1500 g of beef walnut
- 60 g of ham (slices from 60 g)
- 20 cl of barolo wine
- 2 carrots
- 2 stalks of celery
- 5 leaves sage
- 1 sprig of rosemary
- 5 tablespoons of olive oil
- Salt
- Pepper