Ox Sirloin In Giuda's Blood From Oltrepò And Mint

Preparation:

Preparation: In a copper saucepan, fry the olive oil, add the meat and brown it on all sides. Add the carrot, the chopped onion, the juniper berries, the rosemary, the bay leaf and the freshly crushed shallot. Leave to cook for about 10 minutes on a moderate heat; sprinkle with the Blood of Judas, put the fresh mint leaves and cook for another 4 or 5 minutes. Remove the meat from the saucepan and let the wine evaporate. Arrange two fairly thick slices of sirloin on each plate and cover them with the sauce obtained and previously passed through a sieve. Garnish with fresh mint leaves.