Serves 8 people

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 branch of rosemary
1 bay leaf
10 cloves
a pinch of cinnamon
1 bottle Barolo (not too old, preferably the same wine served with meal)
3 cups cold water
3 cups beef broth

Put the oil, butter and lard in a large saucepan and brown the meat over high heat. Add coarsely chopped vegetables, salt, pepper and spices and cook until all is a uniform golden brown. Add the wine and cook over low heat 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 drain the liquid in the pot. Put the meat and liquid back into the pan and cook until the sauce is fairly thick. Remove the meat and let it cool before slicing. Return the sliced meat to the pot and heat with the sauce before serving.

With the compliments of:
Vietti Winery, 12060 Castiglione Falletto, Piemonte, Italy