Beef braised in Barolo

Description

 * 4 servings

Ingredients

 * 1 kg (2 lb] beef
 * 20 g (¾ oz) butter
 * 10 g (½ oz) lardo (cured back fat of pork)
 * 0.4 l (14 fl oz) Barolo (dry full-bodied red wine with lush bouquet made from Nebbiolo grapes)
 * 0.2 l (7 fl oz) rum
 * 1 onion
 * 1 clove garlic
 * 1 carrot
 * 1 stick celery
 * 1 sprig rosemary
 * 1 bay leaf
 * 1 small piece cinnamon
 * salt
 * freshly ground pepper

Directions

 * 1) Heat the butter and lard in a copper pan.
 * 2) Add the meat and brown all over for 5 minutes together with the onion, garlic, carrot and celery (all chopped), rosemary, bay leaf and cinnamon.
 * 3) Season with salt and pepper and add the Barolo.
 * 4) Allow the wine to evaporate slowly then dilute with a little warm water and continue to cook over a low heat for about 3 hours.
 * 5) Remove the meat and cut into slices, strain its sauce through a sieve then return both to the pan.
 * 6) Pour over the rum and cook for 15 minutes.
 * 7) Take to the table and serve piping hot.