- 1 kg piece of meat for braised beef
- 1 litre Barolo wine,
- Parsley (this and all the following ingredients as needed)
- Bay leaves
- White floor
- Olive oil
Chop up parsley, sage, tender rosemary and garlic together; then put them all in a bowl. Season with some salt and pepper, a pinch of nutmeg and stir well. Make holes in the meat, and insert small pieces of lard in them. Heat up a casserole with a spoonful of oil, a little piece of butter and a small onion sliced thin. Fry well at low heat and lay the meat on it after having covered it with flour. Sprinkle, together with the chopped up vegetables, a sliced carrot, a rib of chopped celery, two bay leaves and a few tufts of parsley.
Brown the meat well all over, then remove it from the casserole. Spray the cooking bottom with some white flour, then wet with a glass of Barolo and reduce the sauce. Put the meat back in the casserole, let it season, then pour on it the remaining wine. Continue cooking for about four hours with covered casserole. Serve the meat in slices (not thin) covered with the cooking juice after sieving it and reducing it on low heat.