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Serves 8-10: 2 kg of tender beef (rump roast), 1 small onion, 2 celery stalks, 2 carrots, small bunch of parsley, garlic clove, 4 sages leaves, rosemary sprig, 2 bay leaves, 7 juniper berries, 10 pepper grains, small cinnamon stick, 3 cloves, full-bodied red wine (Moletto Cabernet Sauvignon 'Selecti'), Moletto extra-virgin olive oil Integrale, salt .
To prepare: Dice the celery, carrot and onion, chop the parsley, garlic, rosemary and sage. Tie the roast and place it in a glass dish. Add the diced vegetables and chopped herbs, bay leaves, juniper berries, pepper grains, cinnamon and cloves, and cover with red wine. Let marinate for 12 hours. To cook, heat the extra-virgin olive oil in a heavy pot, remove the meat from the marinade and brown it on all sides in the olive oil. When brown, add the marinade and vegetables, bring it to a boil and then lower the heat and braise slowly for several hours (approx. 3). When tender, remove the meat and reduce the cooking liquid over high heat. Slice the meat and serve with the cooking juices.
Recommended wines:
Raboso Doc Piave
Cabernet Sauvignon 'Selecti' Igt Veneto Orientale