Beef braised in Barbera

an elaborate dish that you cook slowly enriched by a thousand flavours and odours

Ingredients for 4-6 people

• 1 2 kg of beef or softie roast of vein or another suitable piece
• a big stick of celery
• a big carrot
• an onion
• Laurel Rosemary Sage thyme
• 1 clove
• 5 juniper berries
• 10 peppercorns for me black
• non-medicated gauze
• sewing thread
• 1 2 the full-bodied red wine to me Barbera d Asti
• extra-virgin olive
• 20 g of dried mushrooms I've omitted to allergy problems
• half a tablespoon of tomato paste
• meat or vegetable broth unsaid that serve
• maizena unsaid that serve

Proceedings Peel onion carrot and celery and cut them into pieces not too small; place in a cheesecloth all clove aromas juniper berries and pepper Rosemary Sage and thyme and Laurel take a sort of closed sachet with sewing thread. Put in a pot or container large enough your piece of meat, add the vegetables and the bassoon of spices and cover with red wine. absolutely crucial that the meat is completely covered by the wine otherwise mariner unequally . Let the meat marinate for at least 24 hours in the refrigerator. Drain then vegetables and meat from the wine, taking care to keep the marinade; separated vegetables from meat. Put soaked in water the dried mushrooms I omitted this step to allergy problems as already said and meanwhile saute the vegetables in a pan with a little oil. In a large pot why should then contain the meat and vegetables from the marinade you heat oil and sealed focusing vibrant salt meat after. Delete so the meat cooking fats the menestra and deglaze with the wine from the marinade that is then added to the meat. Add the mushrooms with their water the tomato paste and the Spice bundle. Cover with a lid and cook slowly for about 2 and a half hours until the meat won't be time will be dependent on the tender piece of meat you have chosen and his greatness . Turn the piece of meat every now and then and make sure there is always sufficient liquid; If the wine wasn't enough add vegetable broth to me or water. When the meat will be cooked, lift it upwards from the bottom of cooking; remove the bundle of spices and blend the vegetables and wine. If the mixture is too liquid to tie it with a bit of cornstarch. Cut the meat into slices not too thin I cut with a knife and let them cook for a few minutes with the sauce obtained by cooking. Serve well-heated with slices from their sauce and maybe a little polenta.