A proposito
3 ½ lb beef shoulder
1 bottle Red wine
1 onion
1 carrot
1 stalk celery
2 bay leaves
1 sprig rosemary
5 whole peppercorns
1 ¾ oz butter
potato starch to taste
2 cloves of garlic
salt to taste
PREPARATION:
Place the meat in a pot, large enough for it to fit snugly. Pour an entire bottle of Barolo on top. Add sliced onion and carrot, chopped celery, the bay leaves and a couple of black peppercorns.
Let the meat marinate for 24 hours, turning it 3 or 4 times. After marinating, remove the meat from the wine and tie it up using butcher’s twine.
Place a wide, low pot on the heat. Add the butter and, as soon as it has melted, add the peeled garlic and rosemary. After a minute, add the meat and brown it evenly on all sides.
In the meantime, filter the wine from the marinade through a sieve to separate out the herbs and vegetables.
Season the meat with a pinch of salt, then baste multiple times with the wine. Cover and cook over medium heat. Use a ladle to skim off the fat from the sauce. Then, thicken the sauce with a couple tablespoons of potato starch dissolved in a little water. After a couple of hours once the meat is cooked, cut off the twine and place the meat on a serving dish.
Carefully slice the braise and serve it with its sauce. You can also serve the braise with potato puree or polenta.
