Braised beef with onions

Beat the meat piece, strofinatene the surface with salt, then sprinkle with some freshly ground white pepper.

Do heat two tablespoons of olive oil in a saucepan, put the meat with the fat layer on the bottom of the bowl, and passed into the hot oven (190 degrees).

Let brown slightly the piece of beef, then add little by little melted butter.

Turn the meat and continue cooking, wetting it with a little of the sauce on the bottom of the container.

Add the onions and fry them gently together with the meat for 1 hour, so take a little color and arrive to discard.

From time to time take a mixed.

Place the tomato puree in a saucepan with a tablespoon of oil, let it stand for a few minutes over low heat, then add the meat.

Simmer for a quarter of an hour, then sprinkle the preparation with the flour.

Continue cooking without stirring until the surface of the flesh will be formed a golden crust.

The pot roast should cook a total of three hours.

An hour from the end, sprinkle with red wine: the amount depends on how the Fund should be consistent.

Serve the Braised with a soft mashed potatoes and onions fried in butter, or with polenta and sauce made from mushrooms.

Instead of simple melted butter you can use hazelnut butter: let melt slowly in a small saucepan, strain it through a cloth, then heat it again until it becomes hazelnut colour.

---This tantalizing dish offers an opportunity to reassess beef cuts deemed precious little.

Actually to get a good pot roast is not necessary to use the most '' noble '' such as topside or fillet: just a nice piece of meat soft and without much connective tissue.

Beef shoulder presents the requirements listed, also contains a certain percentage of fat melting while cooking helps keep the meat tender.

In particular, for this recipe we chose the priest's hat.

Before you start cooking, you should beat the piece of meat, so as to evenly distribute the juices inside.