Topside of Prato

Preparation:

Preparation: Brown the meat with the herbs and oil. Season with salt and pepper, sprinkle with brandy and let it evaporate. Cook for 1 hour and a half, basting with the broth. 10 minutes before the end of cooking, add the chopped livers. Remove the meat, deglaze with a little wine and blend the cooking juices. Serve the sliced meat with its gravy.