Ingredients

Servings 4

• 1 lb beef leg
• 3 ½ oz lard
• garlic
• parsley
• ½ onion
• celery
• carrot
• 1 ¾ oz butter
• tomato sauce
• broth

Preparation

35 minutes preparation + 5 hours cooking

Prepare the Piacenza-style “crushed lard” by chopping the lard, garlic and parsley and sautéing with half an onion sliced very thin and 50 gr of butter.

Salt the meat and add to the sauté with a chopped mixture of celery, carrot, onion and parsley. To taste, add some tomato sauce.

Sprinkle with a glass of good quality aged red wine. While it is cooking slowly for 4-5 hours, keep the meat moist with a little stock and with the pot covered.