Ingredients: Per 4 servings
- 3 ½ lb beef shoulder, cut called “cappello del prete”
- 1 bottle Barolo wine
- 3 ½ tablespoons extra virgin olive oil
- 2 cloves of garlic
- 1 onion
- 1 carrot
- 2 stalks sedani
- 1 sprig rosemary
- 1 sprig sage
- 1 bay leaf
- 1 clove
- 1 cinnamon
- 3 whole peppercorns
Tie the beef with kitchen twine and put it in a bowl with the spices, herbs and vegetables.
Add the Barolo and marinate the refrigerator for 12 hours. Remove the meat and dry it. Strain out the vegetables, reserving the vegetables and the marinade.
Heat the oil in a Dutch oven and sear the meat. Add the reserved vegetables and continue to cook; then add the reserved marinade, season with salt, cover, and cook on low heat.
When the meat is cooked, remove it from the Dutch oven and let cool so that it is easier to slice. Meanwhile, put the sauce through a vegetable mill (or blend in a food processor), strain it in a sieve, and if necessary, reduce.
Slice the beef into thick slices and immerse them in the sauce. Leave them there for a while to acquire flavor before serving.