Recommended wine pairing: CastelGiocondo Lamaione
Serves: 6 as main course
Chef: Donatella Zampoli
3 lb. beef (Brisket cut)
3 Tbsp. olive oil
1/2 cup butter
1 Bottle Remole Toscana red wine
4 oz. Pancetta
4 cups beef broth
1 celery stalk (finely chopped)
3 large yellow onions
3-4 medium carrots (finely chopped)
2 garlic cloves
2 sprigs rosemary
1 sprig sage
1 sprig laurel
salt and pepper
1 lb baby onions
Prepare the marinade: Combine the wine with the chopped carrots and celery. With toothpicks fix the garlic and pancetta around the cut of meat. Place the meat in the wine and let it marinade overnight.
In a large saucepan, heat the butter, olive oil, onions, rosemary and the other herbs. Brown the meat on all sides. Add the marinade and cook slowly for at least 3 hours. If necessary, add some meat broth every so often. Remove the rosemary and sage. Add the baby onions and cook until they are tender.
Serve with mashed potatoes or polenta.