- olive oil - 1 st. a spoon
- beef without bone - 1.3 Kilogram
- freshly ground black pepper, salt - 1 To taste
- bacon - 90 Grams
- onion - 1 piece (yellow)
- carrots - 2 pieces (medium)
- celery - 2 pieces (medium)
- garlic - 3 teeth
- red wine Barolo - 4,5 Cups (or other dry red wine - 1.5 bottles)
- chicken broth - 2 cups
- rosemary - 2 Pieces (twigs)
- bay leaf - 2 pieces (leaf)
- cinnamon - 1 piece (stick)
- parsley - 0,25 Cups (chopped)
1. Preheat the oven to 160 degrees. Dice the bacon, onions and carrots. Cut the celery. Grind the garlic. In a large saucepan, heat olive oil over high heat. Sprinkle meat with salt and pepper. Put the beef in a saucepan and fry, turning every 2-3 minutes, until brown on all sides. Put the beef on the plate. Add the bacon to the pan and fry until brown, about 3 minutes. Add onions, carrots, celery and a pinch of salt. Fry until the onion is caramelized, about 10 minutes. Add the garlic and cook until the fragrance appears, about 30 seconds. Return the beef to the pan, add wine, chicken broth, rosemary, bay leaf and cinnamon stick. 2. Bring to a boil over high heat, then cover tightly with a lid and put the pan in the oven. Cook, stirring the fries every 30 minutes, until the meat is easy to poke a fork, 3-4 hours. Take the meat out of the pan and cover with foil. 3. Remove rosemary, bay leaf and cinnamon stick. Put the pan on a strong fire. Cook until the sauce thickens, about 10 minutes. Add seasonings to taste. Finely chop the meat across the fibers with slices 6 mm thick. 4. Pour the beef sauce. Decorate with chopped parsley and serve.
Servings: 6