Braised beef in Barolo

800gr beef rump,

30gr white flour,

1 onion,

1 clove of garlic,

2 carrots,

2 celery stalks,

1 rosemary sprig,

1 sage sprig,

3 tablespoons extra virgin olive oil,

½ Ecodose of hot water,

3 Ecodoses of Barolo,

2 bay leaves,

5–6 parsley sprigs,

2 cloves,

Nutmeg,

Salt and pepper

1 Cut the meat into small 5cm morsels and clean as needed. Toss it in the flour, shake to remove excess flour and arrange it on a plate.

2 Chop the garlic, parsley, sage and rosemary. Cut the onion, carrots, celery into small pieces.

3 Put the oil in the cooker and heat it on medium heat. Add the meat, brown it for about 5 minutes without covering it, turning it over a couple of times. Remove from the cooker and set it aside. Put the herbs and vegetables in the cooker and sauté them for 1 minute, then add the bay leaf as well.

4 Put the meat in again, add the cloves and a pinch of nutmeg. Cook on medium heat with no lid for 5 minutes, then moisten with ½ Ecodose of hot water and stir well. Add the Ecodoses of wine, stir, then close the cooker and cook for 45 minutes after the hiss.

5 Let the steam vent gradually, then open the lid, add salt and pepper. Arrange the meat on a tray and liquidise the cooking juices after removing the rosemary and cloves. 6 Serve the braised beef covered with its thick sauce.