Ingredients for 6/8 people

1.5 kg of beef
150 g of bacon
3 carrots
2 onions
2 sticks of celery
2 ripe tomatoes
2l of Ormeasco
1 clove of garlic
Cloves and cinnamon to taste
Salt, peppercorns, bay leaves, sage and rosemary, a little olive oil to taste



Lard the joint of meat with the chopped carrots and bacon. Marinade the meat in the wine adding all the coarsely chopped flavourings except the tomatoes. Leave in the fridge for at least one day. Drain and reserve the wine. Prepare a stock with the oil and all the flavourings, season the meat and brown very well. Add the tomatoes and pour in some wine, adding more several times during cooking. The braised beef must always be covered when cooking and with at least three fingers of liquid in the pan (if necessary, add more wine). When cooked, remove the aromatic herbs and mill everything in the vegetable mill. Place this sauce back into the pan and, if necessary, thicken slightly with cornflour or potato flour.

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