1. What you need (4 servings) :

• 750 g (1½ lbs) beef,1 onion,1 big carrot,1 stick cellery.
• A herb-bag with rosemarin, 2 juniper berries, 1 bayleave and 2-3 peppercorns.
• 1 bottle Barolo wine, 1 dl (½ cup) cognac.

How to do it .

• Peel and slice the onion; scrape and chop the carrot; wash and chop the cellery
• Put the beef in a deep bowl together with the onion, carrot, cellery and the herb bag.
• Poor over the wine, cover and chill over night.
• Take the meat out the marinate, and pat dry.
• Heat the butter in a ovendish.
• Colour the beef in the butter.
• Add the cognac and cook for 3 minutes.
• Add the marinate, bring to the boil and simmer for 15 minutes.
• Take out the herb bag.
• Season with pepper and salt to taste.
• Cover and brase 2½-3 hours on a very low heat.
• Take out the meat and keep it warm.
• Sieve the sauce and bring back to the boil.
• Slice the meat thinly and serve with the sauce together with mashed potatoes or polenta.

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