1 celery stalk
1 clove of garlic
1 sprig of rosemary
5 sage leaves
1 bay leaf
10 juniper corns
6 spoonful Extra virgin olive oil
500 ml red wine
500 ml broth
250 ml tomato purée
Cut, carrots and celery.
Chop the onion, garlic rosemary, sage, bay leaves
Flour the meat
Gently fry the onion and garlic in oil.
Add the piece of meat, and brown it on all sides
Add carrots and celery
Sprinkle the chopped herbs. Season with salt and pepper
Pour on half a bottle of red wine and broth , and tomato purée
Cook at a low heat for about 2½ hours, gradually adding some more wine and broth.
Remove the meat from the recipient.
Add the butter to the cooking juices, add a spoonful of flour and cook for a few minutes at a low heat.
Serve pouring this sauce on the sliced meat
This is the recipe but we like to add some useful tips
Which piece of meat: a beef rump, a brisket or beef flank can be perfect.
Wine to be used :absolutely use a good red wine, one you may also have a drink of, but nothing too expensive. In Chianti we are spoilt as there is such a large red wine production and even using a Chianti Classico wine may be possible as reasonably priced.
In restaurants this dish is served with the name Brasato or Stracotto .There is a slight difference ,but good anyway.
Cook the meat unlidded so you get evaporation, being careful that it doesn’t dry out on top adding liquid if necessary and flipping it very ten ì minutes. Fully lidded, the braise would steam and you’d get no evaporation.