Preparation time
2 hours 45 min
Measurements
10 people
Recipe type
Main courses
Ingredients
3 cloves
garlic
4
carrot
5
cloves
4
onion
2 leaves
bay leaves
1 and a half liters
Gattinara wine
to taste
extra virgin olive oil
1 sprig
rosemary
1 stem
celery
1 kilo and a half
beef neck
to taste
salt
to taste
pepper
Tie the meat with string and gently fry in oil. Add the rosemary, bay leaf and garlic with the chopped carrots, onions and celery, and finally the cloves. Season with salt and pepper. When the vegetables have softened, cover with the wine and cook slowly, turning the meat from time to time. When cooked, remove the meat from the pan and sieve the sauce. Slice the meat and arrange on a serving plate, covering it with the sauce. For this classic combination of beef cooked in wine, ideal joints are topside, silverside or shin.