Beef Pot Roast Veneto Style (Veneto)

Meat

Ingredients

Bottom round or rump (leg) of beef- 3 1/2 pounds

Butter- 6 tbsps

Onion, finely chopped- 1 small

Salt and Pepper

Marsala-1/4 cup

White Wine- 1/4 cup

Marinade:

Garlic - 2 cloves

Ground cinnamon - pinch

Wine vinegar- 2 1/2 cups

Celery, coarsely chopped - 2 stalks

Rosemary - 1 sprig

Salt

Black Peppercorns - 5-6

Mix the marinade ingredients in a large bowl, add the meat and leave it to marinade for 12 hours. Strain the vegetables from the marinade and put them aside - the marinading vinegar may be used again if wished.

In an earthenware pot, if possible - otherwise in a thick bottomed metal pan - melt the butter and saute the chopped onion and the vegetables from the marinade. When the vegatables are soft, add the meat and brown it all over. Sprinkle with salt and pepper, and moisten with marsala and white wine. Cover the pan with buttered wax paper or foil, then with the lid, and cook gently for 2 1/2 hours, or until the meat is very tender. Cut the meat into medium-thick slices and arrange them on a heated serving dish. Pour over the sauce and serve immediately, accomplished by polenta.

Serves 6-8.