Cold Arista alla Toscana

Preparation:

Preparation: Peel the garlic, wash the sage and rosemary, mince them with the garlic and fennel seeds, put them in a bowl, add a pinch of salt and pepper and mix. Make a few holes in the meat, insert a little of the minced meat with the tip of a knife, then wrap the meat in the remaining mixture and press it well to make it adhere. In a saucepan, heat the oil, brown the meat over high heat, browning it on all sides, add the broth, place in the oven at a moderate temperature (about 170 degrees) and cook for about 40-50 minutes, basting often with the cooking juices; then leave to cool completely. Prepare the vinaigrette: put a pinch of salt and pepper in a small bowl; add the vinegar and stir until the salt dissolves; add the oil and beat the ingredients with a fork until you get a well emulsified sauce. When using it, add the chopped aromatic herbs. Cut the meat into thin slices, brush it with the herb vinaigrette and serve it cold, accompanying it with fresh seasonal salad if you like.