Braised

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Ingredients (per 4 person)
1 / 2 kg of beef flap, bay leaves, garlic, onions, potatoes, carrots, 1 / 2 stalk celery, butter, oil and salt.

Conduct recipe

To sauté the meat in a pot with garlic, olive oil, butter, bay leaves, a piece of onion and celery. Flood with a glass of red wine (eg bodied Barolo). Salt, pepper and cook on moderate heat with the lid for about an hour, adding boiling water or broth and turning the meat occasionally to allow a uniform cooking. Add the potatoes and carrots cut into tocchettoni and 4 medium onions, left to stew vegetables in sauce until cooked. Serve the slices of braised with vegetables and some 'of the cooking sauce.

Proposal by: Giulia