Braised Beef With Onions

Preparation:

Preparation: Beat the piece of meat, rub the surface with salt, finally sprinkle it with a few grinds of white pepper. Heat two tablespoons of olive oil in a large saucepan, put the meat, with the layer of fat on the bottom of the container, and put it in the hot oven (190 degrees). Let the piece of beef brown slightly, then add the melted butter little by little. Turn the meat and continue cooking, wetting it every now and then with a little of the sauce on the bottom of the pan. Add the onions and brown them gently together with the meat for 1 hour, so that they take on a little color and fall apart. Give it a stir from time to time. Place the tomato concentrate in a saucepan together with a spoonful of oil, let it flavor for a few moments over low heat, then add it to the meat. Leave to cook for a quarter of an hour, then sprinkle the preparation with the flour. Continue cooking without stirring until a golden crust has formed on the surface of the meat. The braised meat must cook for a total of three hours. One hour from the end, sprinkle it with red wine: the quantity depends on how thick the cooking juices must be. Serve the braised meat together with a soft mashed potato and onions browned in butter, or with polenta and porcini mushroom-based sauce. Instead of plain melted butter, you can use hazelnut butter: let it melt slowly in a saucepan, filter it through a cloth, then heat it again until it takes on a hazelnut colour. --- This tantalizing dish offers the opportunity to re-evaluate cuts of beef considered to be of little value. In reality, to obtain a good braised meat it is not necessary to use the more ''noble'' parts, such as the fillet or the rump: a nice piece of soft meat without too much connective tissue is enough. The shoulder of beef has the listed requirements, it also contains a certain percentage of fat, which melts during cooking and helps keep the meat tender. In particular, for this recipe we have chosen the priest's hat. Before proceeding with cooking, it is advisable to beat the piece of meat, in order to distribute the juices evenly inside it.