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MAIN COURSE - WITH BRAISED POTATOES

BRAISED WITH POTATOES (x 6 people)

Ingredients: 700 gr. Bovine meat for pot roast, 1 bottle of red wine (Barolo, Barbera, etc..), a blonde onion, 2 medium carrots, 2 stalks of tender celery, rosemary, sage, bay leaves, 2 dice classic olive oil to taste, new potatoes, salt

Clean carrots, celery and onions, wash bay, rosemary and sage. Use a pot of medium height but large enough to hold the meat and potatoes together. Fry in oil tastes for a few minutes.

Add meat and fry over high heat 5 minutes per side.

Put the meat on a die that will melt slowly. When the meat is well browned, add the wine at room temperature, lower the heat and put the lid on.

cook for 1 ½ hours stirring occasionally. When the meat is cooked remove from pan and let it rest.

Use the other die to make a light broth. Boil the baby potatoes peeled, then put into the pot with the juices of the roast, add some 'salt and stretching with a little' broth if needed. Cut pot roast into thin slices and let stand.

Before serving, blend in the cooking, taking care to remove the rosemary sprigs. Heat up with the pot roast and potatoes and served on a tray.