- a little flour for the shimmering
- 4 kg of olive oil
- 2 slices of beef
- 1 dry onion
- 1 clown celery
- 1 carrot
- 1 piece of leek
- 2 dormitories
- 1 fl. red dry wine
- 2 fl. broth
- 1 daffo leaf
- 1 sprig of fresh thyme
- freshly ground pepper
How to make?
Salt the pepper and dip in the flour. We will use a pan or hat to enter the kitchen eye.
Heat the olive oil and brown the meat well.
Chop onion, celery, carrot, leeks and add them. Let them wither. We turn off the wine. Let the wine evaporate in half, add buds, thyme, bay leaf and broth. Let’s boil.
Cover the baking pan (with paper and foil) or the hat well and bake at 180 degrees C for 2 hours until the meat is soft.
Place the meat on a platter and put the sauce with the sauce in the fire. In strong heat let the sauce thicken.
Check the saltpeter. If desired, strain the sauce or grind it into a fine sieve.