Ingredients for 6 people:1 ½ kg of braising steak vegetables for the broth (1 onion, 2 stalks of celery, 2 carrots, 1 potato, a nice bunch of parsley) vegetables2 bottles dry red wine5 tbsp extra virgin olive oil1 tbsp plain flour (optional)2 bay leaf leaves salt and black pepper
Clean and wash the vegetables, put them in a saucepan with cold water and a pinch of salt, bring to the boil and leave to simmer for an hour, to make roughly 2 litres of vegetable broth. Heat 4 tablespoons of olive oil in a deep pan, add the meat and cook it over a high heat until browned on all sides, then sprinkle it with salt and pepper all over. Pour in the two bottles of wine and the same amount of broth – either strained of the vegetables or with them if you prefer – so the meat is completely covered. Add the bay leaves, a little salt and cook over a low heat, with the lid on, for approximately an hour and a half, turning the meat from time to time; it must become very tender. When ready, remove the meat from the pan, keep it warm and continue cooking the sauce over a low heat until it thickens a bit. You can help thicken it by mixing a tablespoon of flour with a tablespoon of olive oil and carefully dissolving the mixture in the sauce. Slice the meat with a sharp knife and cover it with the piping hot sauce before serving. Buon appetito!