Ingredients for 4 Servings
700/800 gr beef (“roast vein” or “cappello del prete” cuts), 1 bottle Freisa di Chieri wine, ½ glass Cognac, 2 onions, 2 carrots, ½ celery, 2 garlic cloves, 3 or 4 cloves, 1 piece cinnamon, juniper berries, peppercorns, a bunch of aromatic herbs (laurel, sage, rosemary, thyme), extra virgin olive oil, butter, a pinch of kitchen salt, table salt.
Put the beef in an earthen pot, chop the onions, the carrots and the celery into small cubes and sprinkle on the beef. Add aromatic herbs, cloves, cinnamon, juniper berries, peppercorns and a pinch of kitchen salt. Leave to soak in Freisa wine for at least half a day in a fresh place or in the fridge.
Fry the drained vegetables from the marinade golden brown in a large pan with extra virgin olive oil, butter and herbs. Drain the beef, dry it and broil the beef, add the minced vegetables, singe with Cognac after warming it up. Add the marinade juice, cover the pan with a lid and cook on a very low flame for around three hours. Take out the vegetables, then reduce the sauce while placing the beef aside and keeping it warm.
Serve the braised beef very hot, with a side of boiled potatoes, puree, stewed spring onions,, or polenta