Ingredients
- 1 kg. beef (shoulder) cut into cubes
- 1 celery stalk
- 1 fennel
- 1 red onion
- 1 l. red wine
- Salt and pepper
- 1 sprig of parsley
Proceedings
Marinate for 12 hours, bake for 3 hours.
The night before, mix the meat, vegetables and chopped onion and let marinate in the wine overnight.
The next day drain the meat, heat a tablespoon of olive oil in a cast-iron pot, sear the meat and let it brown for 5-10 minutes.
Add the drained vegetables and onion and brown for 5 minutes.
Pour in the marinade, bring to a boil and then lower the heat to low. Cover and let cook for 3 hours on low heat.
If you want to make a very thick sauce, when the cooking is finished, puree the juice and vegetables in a blender. Season with salt and pepper and pour the sauce over the meat.
Serve by adding parsley.