Braised in Brunello di Montalcino

Preparation:

Preparation: Clean the vegetables, then cut the onions and carrots into slices and dice the celery. Put the meat in a baking dish and cover it with a marinade prepared with the wine, the vegetables, the bay leaf, the peppercorns and the garlic. Let it rest for 24 hours, then drain and dry it. In a casserole with the olive oil, brown the meat on all sides, then wet it with the liquid from the marinade, filtered, and add the drained vegetables, the necessary salt and a grind of pepper. Brown all together for a few minutes over high heat, then cover the saucepan and place the braised meat in the preheated oven (180 degrees). Let the meat cook for about two and a half hours. If you prefer, you can cook the braised meat on the stove, over a very low heat. When the meat is cooked, transfer it to a serving plate and keep it warm. Sieve the cooking liquid, crushing the vegetables well, collect the resulting mixture in the saucepan and bring it to the boil, then season with salt and pepper. Cut the meat into slices, sprinkle with the prepared sauce and chopped parsley and serve.