Braised in Barolo

Preparation:

Preparation: Make long, thin strips from the lard, add salt and pepper and lard the meat (the top is also called rump, rump, sirloin, etc.) lengthwise, using the special needle. Put the meat in a bowl, cover it with the wine, add the cleaned and sliced vegetables and the spices. Cover with transparent film and leave to rest overnight in a cool place. At the time of cooking, remove it from the marinade, dry it with kitchen paper, tie it with a little white string and flour it. In a heavy-bottomed saucepan, heat the oil and butter, and brown the meat on all sides over a not too high heat. Then remove the meat, drain the odors from the wine and let them brown for a few minutes. Put the meat back in the pot, add salt and pepper and season with the herbs, then pour in all the wine and leave to cook over a very low heat for about 4 hours with the pot covered, turning occasionally and making sure that the sauce does not dry out too much: in this case, add a little broth. When cooked, remove the meat, remove the string and leave it to cool so that it can be cut better. Put everything left in the pot through the mixer and put it back on the heat with a knob of butter mixed with a little flour to thicken the sauce. Cut the meat into thick slices and cover it with the hot sauce. Traditionally it is accompanied by polenta or mashed potatoes.