Rogers Hide Your Number

braised in red wine

1100 grams of beef (shoulder, spindle or priest's hat)

175 grams of celery 175 g carrots 125 g onions


10 grams of dried mushrooms 25 g tomato paste 750 ml of wine

a full-bodied red clover
3 juniper berries 5 peppercorns

rosemary, sage, bay leaf, thyme
25 grams of extra virgin olive

(serves 5 people) Wash and cut the vegetables into cubes, wrap the spices in cheesecloth. Place the meat in a small pan with high sides and marinate it with wine, vegetables and herbs in gauze for a whole night (in refrigerator).

Drain the meat, herbs and vegetables separately and take away the wine. Put the mushrooms in warm water. In a frying pan to wilt the vegetables with a little oil. In the roasting pan over high heat to brown the meat already salty, add the vegetables and herbs with cheesecloth. Add the red wine marinade, add the mushrooms with their water (according wait for the eventual ground was on the bottom), the concentrate tomato. Cook until the meat will be soft. When cooked remove the meat from the sauce and blend coarsely with a sound immersion. Cool the meat, slice it, place it in the sauce and cook for a moment.