Braised beef

Preparation:

Preparation: Steak 1000 g of beef culaccio tip with strips of lard or bacon dipped in chopped garlic and parsley mixed with pepper and spices. Tie up the meat, brown it in 30 g of melted butter with 2 tablespoons of oil, then add salt and pepper. Add chopped celery, carrot, onion, a garnished bunch made up of parsley, thyme and bay leaf and a small onion staked with 1 clove. Pour 1/4 of a liter of good red wine and 2 tablespoons of brandy if desired. Cover the saucepan hermetically (you can use the pressure cooker and cook the meat for about 1 hour and 1/4) and let it cook very slowly, turning the meat from time to time. When 3/4 of the way through cooking, pass the sauce through a sieve, put it back with the meat in the casserole and thicken it with a little flour mixed with an equal quantity of butter. Arrange the meat cut into slices and covered with the thickened sauce on a serving plate.