Beef Braised in Vietti Barolo

For 8 servings

2.5 pound heel of round beef
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons lard, chopped finely
1 large onion
1 clove garlic
1 carrot
1 celery stalk a little rosemary
1 bay leaf
10 cloves
a pinch of cinnamon
salt
pepper
1 bottle Barolo (not too old, preferably the same wine sereved with meal)
3 cups cold water
3 cups beef broth

Put the oil, butter and lard in a heavy braisinng pot and brown the meat in it over high flame. Add coarsely chopped vegetables, salt, pepper and spices and cook until all is a uniform golden brown. Add the winw and cook over a low flame until it is absorbed. Then add the water a cup at a time, waiting until each is absorbed before adding the next.

Cover the meat with beef broth and cook over moderate heat for another hour or more. Remove the meat and train the liquid in the pot. Put the meat and liquid back in and cook until the sauce is fairly thick. Remove the meat and cool it before slicing. Return the sliced meat to the pot and heat with the sauce before serving.

With the compliments of:
Vietti Winery, 1260 Castiglione Falletto, Piemonte, Italy