800g beef

1 onion

2 carrots

1 celery stalk

1 clove of garlic

1 sprig of rosemary

5 sage leaves

1 bay leaf

10 juniper corns

flour

6 spoonful Extra virgin olive oil

500 ml red wine

500 ml broth

250 ml tomato purée

Salt, pepper

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.